Open Faced Tuna Melt
This Open Faced Tuna Melt is sure to become your new go-to lunch! Tuna is mixed with ingredients like lemon juice, parsley, and onions before being topped with a slice of tomato and cheese, then broiled to melted perfection. Step up your lunch game by making this incredibly satisfying tuna melt today!
Open Faced Tuna Melt
It’s a shame how overlooked lunch can be! Too often, we get through the middle of the day with lackluster sandwiches or boxed shake-n-go salads. That’s why I appreciate recipes like this open faced tuna melt! They prove that an easy lunch doesn’t need to be lackluster. This simple recipe always hits the spot!
While this is predominantly a lunch recipe in my house, I’d be lying if I said I haven’t made it for dinner once or twice before. It’s just too good! Between the perfectly seasoned tuna on bread to the tomato and melted cheese topping, it’s impossible not to crave this open faced tuna melt at all hours of the day.
If you love a classic Tuna Salad, then you’re going to be obsessed with this melt. It’s just like a tuna salad sandwich… only even better, if I do say so myself! If you don’t believe me, you need to make this melt for yourself and be the judge. Pair it with a handful of salty potato chips and a soda, then try to tell me it’s not the BEST lunch ever! It’s easy, delicious, and just filling enough to keep you going until dinner time. (Unless you’re eating it for dinner, of course, then it’s enough to keep you full till breakfast)!
How to Make It
Shred. Place the tuna in a medium bowl and break up with a fork until finely shredded.
Stir. Add the carrot, celery, onion, lemon zest, juice, parsley and mayonnaise to the tuna. Stir to combine thoroughly. Season with salt and pepper, to taste.
Toast. Toast the bread for 2-3 minutes.
Divide. Divide the tuna between each slice of toast and pile in an even mound.
Top. Top each sandwich with one tomato slice and sprinkle with 1/4 cup cheese. Repeat with the remaining sandwiches.
Broil. Arrange the sandwiches on a baking sheet and broil on high for 1-2 minutes until the cheese is melted.
Serve. Top with the sprouts or micro greens, if desired and serve immediately.
Can I make these in advance?
Yes, but also no. Once you mix up the tuna itself, it’ll stay fresh in the fridge for 2-3 days. However, don’t toast the bread and assemble the melt until you’re ready to serve it!
Once these melts are broiled, they’re best served immediately. I feel like this rule is the same for all dishes with melted cheese – it’s best right after it’s been melted.
What else can I add to the melts?
If you’re a pickle lover, add a pinch or two of dried dill weed to the tuna! Also, you should definitely serve this open faced melt with a pickle spear.
As you can see in my photos, I absolutely LOVE adding fresh pieces of bacon to my melt! The way that the salty bacon accompanies the salty chips on the side is almost too good to put into words. I mean really, what’s not better with a little bacon?!
Another great fresh ingredient you can add is sliced avocado right on top of the melted cheese! Just don’t add it until after the melt as been broiled, not before. The sliced avocado with fresh micro greens on top of the warm tuna melt perfectly balances the savory and fresh flavors!
It’s time to start treating yourself to REAL lunches every day! No more sad store-bought salads and microwave burritos. Here are just a few lunch recipes I make on a weekly basis!
- Mediterranean Veggie Sandwich
- Hawaiian Macaroni Salad
- Southwest Style Steak Wrap
- Spinach Blue Cheese and Chickpea Pasta Salad Stuffed Tomatoes
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Get the Recipe: Open Faced Tuna Melt Recipe
- 2 5 ounce cans yellowfin tuna in water, drained
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley
- 4 tablespoons mayonnaise
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 4 slices hearty bread
- 4 slices tomato
- 1 cup shredded cheddar cheese
- 2 cups micro greens or sprouts
- baking sheet
- Place the tuna in a medium bowl and break up with a fork until finely shredded.
- Add the carrot, celery, onion, lemon zest, juice, parsley and mayonnaise to the tuna. Stir to combine thoroughly.
- Season with salt and pepper, to taste.
- Toast the bread for 2-3 minutes.
- Divide the tuna between each slice of toast and pile in an even mound.
- Top each sandwich with one tomato slice and sprinkle with 1/4 cup cheese. Repeat with the remaining sandwiches.
- Arrange the sandwiches on a baking sheet and broil on high for 1-2 minutes until the cheese is melted.
- Top with the sprouts or micro greens, if desired and serve immediately.