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Open Faced Tuna Melts

An Open Faced Tuna Melt is a blend of creamy tuna, gooey melted cheese and crunchy toasted bread. It's the perfect hearty lunch or easy dinner and ready in only 15 minutes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Easy Main Dish, Main Course
Cuisine: American
Keyword: easy weeknight meal, hearty lunch, hot sandwiches
Servings: 8 sandwiches
Calories: 341kcal
Author: Lori @ A Reinvented Mom

Ingredients

Salad Ingredients

  • 4 cans (5 ounces each) tuna packed in water about 20 ounces total, 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 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.
  • Add celery, red onion, and parsley and stir to mix.
  • Add mayonnaise, mustard and lemon juice and stir until well combined.
  • Season with salt and pepper to taste.

Open-Faced Sandwich Instructions (Broiler)

  • Preheat oven to broil.
  • Place 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.
  • Build your sandwich: add prepared tuna salad to 1 toasted bread slice. Top with 1 slice of 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.

Oven Baked Instructions

  • Preheat oven to 400 degrees.
  • 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

  • Adjust the mayonnaise to your preferences - use more for a creamier salad and less for a drier tuna salad. Light mayo also works well in this recipe.
  • Toasting both sides of the bread keeps it crispy.
  • Bread options: I recommend using good quality bread (ie sourdough, french, rye) or English muffins.
  • Lower carb option: serve open-faced with a single slice of bread or serve the tuna salad in lettuce leaves.
  • These are best eaten immediately but you can store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1sandwich | Calories: 341kcal | Carbohydrates: 16g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 471mg | Potassium: 152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 673IU | Vitamin C: 4mg | Calcium: 248mg | Iron: 1mg