Open Faced Tuna Melts

4.50 from 2 votes

Make dinner simple & satisfying with this classic tuna melt sandwich. This easy recipe combines crunchy bread, savory tuna salad and melty cheese for an easy, comforting meal in minutes.

Prep Time15

Cook Time10

Total Time25

Course: Easy Main Dish, Main Course

Cuisine: American

Servings: sandwiches

Calories: 457kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

Salad Ingredients

20 ounces tuna packed in water about 4 cans, drained & flaked
1/4 cup celery finely diced
2 tablespoons red onion finely minced
1 teaspoon flat-leaf parsley finely minced
1/2 cup mayonnaise **see notes
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
salt and black pepper to taste

Sandwich Ingredients

8 slices bread
8 slices cheese
1/4 cup butter softened (optional)
2 small tomatoes sliced thin, 2 slices per sandwich

Instructions

Salad Instructions

Add drained tuna to a large bowl.
20 ounces tuna packed in water
Add celery, red onion, and parsley to the tuna and stir to mix.
1/4 cup celery, 2 tablespoons red onion, 1 teaspoon flat-leaf parsley
Add mayonnaise, mustard and lemon juice and stir until well combined.
1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice
Season with salt and pepper to taste.
salt and black pepper to taste

Broiled Tuna Melt Instructions

Preheat oven to broil.
Place buttered bread slices on a parchment lined baking sheet. Broil until golden brown. Flip bread slices and toast the other side. Set aside to cool slightly.
8 slices bread, 1/4 cup butter
Build your sandwich: add prepared tuna salad to 1 toasted bread slice. Top with 1 slice of cheese.
8 slices cheese
Return to oven and broil until the cheese is gooey & melted. Watch closely so they don’t burn.
Remove from oven and top with tomato slices. Add salt and pepper to taste, if desired.
2 small tomatoes

Oven Baked Tuna Melt Instructions

Preheat oven to 400 degrees F.
Butter one side of each bread slice (if desired) and place butter-side-up on a parchment lined baking sheet. Bake until golden brown, about 5 minutes. Flip bread slices and toast the other side. Set aside to cool slightly.
Build your sandwich: add prepared tuna salad to 1 toasted bread slice. Top with tomato and 1 slice of cheese.
Return to oven and bake until the cheese is melted, about 10 minutes.

Notes

Start with a lesser amount of mayonnaise and adjust to your preferences - use more for a creamier salad and less for a drier tuna salad, without making the salad mixture too wet. Light mayo also works well in this recipe.
Toasting both sides of the bread keeps the sandwiches crispy.
Cheese options: Havarti, mozzarella, cheddar, Swiss or Pepper Jack.
Bread options: I recommend using good quality bread (ie sourdough, french, rye, ciabatta) or toasted English muffins.
These are best eaten immediately but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer.
Nutritional information will vary based on the bread, cheese and amount of mayonnaise you use. The calculation includes using the optional butter.

Nutrition