Description
This open-faced tuna melt features a simple, savory tuna salad spread generously over a single slice of bread, then topped with cheese and broiled until golden and bubbly. It’s a quick, comforting meal perfect for a light lunch or dinner.
Ingredients
Scale
- 1 (5 ounce) can tuna in water, drained
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 slice sturdy bread (such as sourdough or whole wheat)
- 1-2 slices cheddar or Monterey Jack cheese
Instructions
- Preheat your broiler to high.
- In a small bowl, combine the drained tuna, mayonnaise, celery, red onion, and Dijon mustard. Mix well until all ingredients are incorporated.
- Season the tuna salad with salt and black pepper to taste.
- Place the slice of bread on a baking sheet.
- Spread the tuna salad evenly over the bread, going almost to the edges.
- Top the tuna salad with the slices of cheese.
- Place the baking sheet under the preheated broiler. Broil for 2-4 minutes, or until the cheese is melted and bubbly and the edges of the bread are lightly toasted. Keep a close eye on it to prevent burning.
- Carefully remove from the broiler and serve immediately.
Notes
- For extra flavor, you can add a pinch of dried dill or a dash of hot sauce to the tuna salad.
- Any sturdy bread works well, but sourdough or a thick whole wheat slice will hold up best.
- Adjust the amount of cheese to your liking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350-450
- Sugar: 1-3g
- Sodium: 500-700mg
- Fat: 20-30g
- Saturated Fat: 8-12g
- Unsaturated Fat: 10-18g
- Trans Fat: 0g
- Carbohydrates: 20-30g
- Fiber: 2-4g
- Protein: 25-35g
- Cholesterol: 60-90mg