Classic Tuna Melt Open-Faced (Printable)

Creamy tuna salad on toasted bread, topped with melted cheddar and fresh tomato for a warm, comforting meal.

# 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 (about 4 oz) shredded cheddar cheese
12 - 2 tablespoons unsalted butter, softened

# Step-by-Step Guide:

01 - Turn on your oven broiler or set toaster oven to broil setting.
02 - Combine tuna, mayonnaise, Dijon mustard, celery, red onion, parsley, lemon juice, salt, and black pepper in a medium bowl. Mix until fully incorporated.
03 - Arrange bread slices on a baking sheet. Spread softened butter on one side of each slice. Place buttered side up under broiler for 1–2 minutes until lightly golden.
04 - Flip bread slices so toasted side faces down. Spread tuna mixture evenly over each slice. Add tomato slice on top, then cover generously with shredded cheese.
05 - Return baking sheet to broiler. Cook for 3–5 minutes, monitoring closely, until cheese is completely melted and bubbling with golden-brown edges.
06 - Remove from oven and let cool for 2–3 minutes before serving warm.

# Expert Suggestions:

01 -
  • That magical moment when the cheese turns golden and bubbly makes even rainy weekdays feel cozy
  • You probably have everything in your pantry right now, ready in under twenty minutes
02 -
  • Broilers vary wildly, so stay close by and check every 60 seconds after minute three
  • Let them rest for about two minutes before cutting or the cheese will slide right off
03 -
  • Room temperature ingredients blend more smoothly into the tuna salad
  • A light sprinkle of paprika on top adds beautiful color and subtle depth
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