Classic Tuna Melt Open-Faced (Printable)

Crispy bread topped with zesty tuna salad and melted cheddar, broiled to golden perfection

# What You'll Need:

→ Tuna Salad

01 - 2 cans (5 oz each) tuna in water, drained
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 celery stalk, finely chopped
05 - 2 tablespoons red onion, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon juice
08 - Salt and black pepper, to taste

→ Sandwich Assembly

09 - 4 slices hearty bread (sourdough or whole wheat)
10 - 4 slices tomato
11 - 1 cup shredded cheddar cheese (approximately 4 oz)
12 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Turn on oven broiler or set toaster oven to broil setting to prepare for toasting.
02 - Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and black pepper in a medium bowl. Mix thoroughly until all ingredients are evenly distributed.
03 - Arrange bread slices on a baking sheet. Spread softened butter lightly on one side of each slice. Place buttered side up under broiler for 1-2 minutes until golden brown.
04 - Flip bread slices so toasted side faces down. Spread tuna salad evenly over each slice. Place tomato slice on top of tuna mixture, then cover generously with shredded cheese.
05 - Return baking sheet to broiler for 3-5 minutes. Watch carefully to prevent burning. Remove when cheese is completely melted, bubbling, and edges are golden brown.
06 - Let sandwiches cool for 2-3 minutes before serving warm.

# Expert Advice:

01 -
  • The contrast between warm melted cheese and cool creamy tuna salad is absolutely magical
  • Ready in under 20 minutes but tastes like something from a proper diner
  • Endlessly customizable with whatever cheese and bread you have lurking in your kitchen
02 -
  • The broiler goes from perfect to burned in seconds, so stand there and watch through the oven door
  • Drain the tuna thoroughly or your sandwich will become soggy instead of crispy
  • Buttering the bread before the first toast creates a barrier that keeps the tuna from making the bottom slice soggy
03 -
  • Room temperature tuna salad spreads more evenly than cold, straight from the fridge
  • A pinch of smoked paprika in the tuna salad adds subtle depth that people cannot quite put their finger on
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