Open Face Tuna Melts
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.
Servings: 2 tuna melts
Calories: 327kcal
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.
