Tuna Melt Recipe
An easy lunch or light dinner, Open Faced Tuna Melt sandwiches are a family favorite made with our award winning tuna salad recipe!
Servings: 4
Calories: 278kcal
Cost: $10
Equipment
- baking sheet
Ingredients
- 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
Instructions
- 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.
Notes
The Tuna Salad can be made up to 3 days in advance and stored in an airtight container. It's also amazing stuffed in an avocado or a hollowed out tomato!
Nutrition
Calories: 278kcal | Carbohydrates: 4g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 373mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2082IU | Vitamin C: 12mg | Calcium: 221mg | Iron: 1mg