Open Face Tuna Melts

Go (tuna) fish.

This recipe for easy, classic open face tuna melts is as good as it gets for those who love an easy lunch with a big side of nostalgia.

All About This Classic Tuna Melt

There’s a special place in my heart (and stomach!) for food that has a bit of nostalgia. I’ll always take my mom’s pasta with meatballs over a fancy restaurant meal. So it’s no surprise that an old-fashioned tuna melt is one of my favorite lunches.

A classic, open-faced tuna melt may be trendy or new, but it sure tastes good. This recipe combines chunky, well-seasoned tuna salad with crusty toast and slices of melty cheddar cheese for a fantastic little meal that can be ready in about 15 minutes. Read on.

You’ll also like: Thanksgiving Leftovers Turkey Melts

How do you make a tuna melt?

Some tuna melt recipes come grilled cheese style: with tuna and cheese sandwiched between buttered bread and pan fried. But I like to be generous with the proportion of tuna and cheese, so I always serve mine open-faced to cut down on the bread. Here’s how you make this easy tuna melt recipe.

Ingredients

• Sandwich bread to form the base of the tuna melt
• Albacore or chunk light tuna
• Minced shallot
• Fresh diced celery
• Good mayonnaise
• Kosher salt and fresh-cracked black pepper
• Fresh lemon juice
• Minced parsley
• American, Swiss, or sharp cheddar cheese slices
• Butter, for spreading on the toast (optional)

Instructions

1. Make the tuna salad by combining chopped celery, mayo, drained tuna, shallot (you can substitute regular onions or red onion), salt, pepper, lemon juice, and parsley (if using) in a medium bowl.
2. Toast two slices of bread until golden brown.
3. Preheat the oven broiler. Divide the tuna mixture between the two pieces of toast. Top with cheese. Broil in the oven until the cheese melts over the tuna.
4. Enjoy your open-faced tuna melt sandwiches while the cheese is melted and still warm, maybe with slices of tomato, pickles, or your favorite crunchy chips.

What to serve on the side of your open-faced tuna melt

A classic tuna melt can stand on its own. But if you want to add a little side to the dish, stay in the spirit of simple and old-fashioned — just like the melt. The best tuna melt sides are:

• Potato chips
• Dill pickle spears
• A small salad
• Tomato slices

Tuna Melt F.A.Q.s

What kind of tuna is best for tuna melts?

Albacore or chunk light tuna will both taste very good. Chunk light tuna has a slightly stronger flavor. Olive oil-packed tuna will be richer tasting. Tuna packed in water will have a lighter, drier texture. Both should be drained very well before making the tuna salad mixture.

How to substitute mayo in tuna melts?

This recipe is purposefully light on mayonnaise. I like just enough to hold everything together. But if you don’t want the mayonnaise at all, you can substitute Greek yogurt 1:1.

How do you melt cheese for a tuna melt, and which type of cheese is best on a tuna melt?

The cheese is melted over the toast and tuna under a broiler. Broilers work quickly, so be sure to keep an eye on it. You’ll want a nice, melty cheese. American cheese, Swiss cheese, or cheddar are the best cheeses for tuna melts.

Whether you serve your open face tuna melts on toast, split English muffins, or even flatbread crackers, it’s time to get back to basics with this fun and easy lunch. Enjoy!

Love this recipe for old-fashioned tuna melts? You’ll also love these easy, classic recipes:

• Easy Tomato Orzo Soup
• How to Make Perfect Grilled Cheese
• 12 Lunch Recipe Ideas to Refresh Your Midday Meal

Open Face Tuna Melts

Author: Lisa Ruland

This recipe for classic open-face tuna melts combine chunky tuna, good toast, and melted cheese for an easy, old-fashioned lunch. This recipe makes 2 tuna melts, but you could stretch it to 3 if you have to.

Prep Time10 minutes mins

Cook Time1 minute min

Servings: 2 tuna melts

Calories: 327kcal

Print Email

Ingredients

• 2 slices good, thick sandwich bread, such as whole wheat, multigrain, sourdough, or rye (English muffins work, too)
• 1 5-ounce can of albacore or chunk light tuna, drained of all possible moisture
• 1 1/2 tablespoons minced shallot (about one small shallot)
• 1 stalk fresh celery, diced small
• 2 tablespoons good mayonnaise, such as Hellmann's or Duke's
• 1/4 teaspoon kosher salt (I prefer Diamond Crystal brand)
• 12 turns fresh-cracked black pepper
• A squirt of fresh lemon juice
• 1 tablespoon fresh minced parsley
• 2 or 3 standard sandwich slices of American, Swiss, or sharp cheddar cheese
• Soft butter, for spreading on the toast (optional)

Instructions

• Preheat the broiler and place the rack about 6" from the roof of the oven.
• In a mixing bowl, combine the drained tuna, shallot, celery, mayo, salt, pepper, lemon juice, and parsley. Stir until fully mixed. Taste the tuna mixture for seasoning. It may need a touch more lemon juice to brighten it up, or a pinch more salt.
• Toast the bread slices until golden brown. Lightly butter the toast, if you feel like gilding the lily.
• Place the toast on a baking sheet. Divide the tuna salad between the two pieces of toast. You may not use all of the tuna, depending on how high you want your melt to be.
• Place slices of cheese on top of the tuna. Broil for about 30 seconds (but this may vary--keep a close eye!), until the cheese melts over the tuna.
• Slice the melts in half on the diagonal and serve immediately, perhaps with a little salad, potato chips, tomato, or dill pickles.

Notes

Substitutions and Additions

Shallot is a nice allium to use because it is more mild than onion, and stronger than delicate chives. If you do not have a shallot, the nearest substitute would be sliced scallion or finely diced white onion. 

Storing Tuna Salad

These tuna melts are best made with very fresh tuna salad. But they tuna mixture can be made up to one day in advance. Drain any excess moisture, and re-stir before using. 

Nutrition

Calories: 327kcal | Carbohydrates: 16g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 827mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 487IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 3mg

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.