Open Face Tuna Melt
Quick and easy to make, this open faced tuna melt recipe includes a creamy tuna salad on toasted bread paired with bubbly, melty cheese!
Servings 6 sandwiches
Calories 256kcal
Ingredients
- 2 (7ounce) cans albacore tuna packed in water drained
- 1/2 cup mayonnaise
- 1/4 cup red onion finely diced
- 1/4 cup celery finely diced
- 1/8 cup sweet relish
- 2 Tablespoon fresh dill
- 1/4 teaspoon black pepper
- 6 slices sturdy bread see notes
- 6 slices tomatoes
- 6 slices cheese American, Cheddar, Pepperjack,
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the tuna, mayo, celery, onion, relish, dill and black pepper until combined.
- Lightly toast your bread on both sides and place on the baking sheet.
- Divide the tune evenly on the toasted bread.
- Place a tomato slice on each toast.
- Place a cheese slice over the top of the tomato.
- Bake for 12-15 minutes or until cheese is melted.
Notes
- Rustic Italian, sourdough, whole wheat, or even english muffins all work great
- Depending on the size of your bread will really decide how many sandwiches you get out of this recipe.
- The tuna salad can be stored in the fridge for 3-4 days.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 4g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 348mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 0.2mg
