Open faced tuna melt - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Open faced tuna melt! A quick and easy dinner that is ready in under 20 minutes! "To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Broil tuna melts until cheese is golden. Casting about for a way to get your family to eat more fish? Serving them open faced is an easy way to make them healthier and cut the calories.
This classic tuna melt has the perfect amount of crunch, melty cheddar cheese, and veggies.
Enjoy with Ketchup if you would like.
Open-Face Tuna Melt. this link is to an external site that may or may not meet accessibility guidelines.
You can cook Open faced tuna melt with 9 Ingredients and 4 steps. See the following guide!
Ingredients for Open faced tuna melt:
- 2 can (5 oz) chicken of the sea tuna.
- 1 medium shallot,minced(approx.2 tbsp).
- 2 tbsp plain non-fat greek yogurt.
- 1 tbsp lemon juice.
- 1 tbsp minced parsley.
- 1/8 tsp sea salt.
- 4 slice 100% whole-wheat bread, toasted.
- 2 fresh tomatoes, sliced.
- 1/2 cup shredded sharp cheddar cheese.
A quick survey of B+C employees revealed that most of us ate tuna fish sandwiches with chips IN the sandwich when we were kids. So, in true childhood nostalgia fashion, we are bringing back this memorable combo but we're beefing it up and making The Ultimate Open-Faced Tuna Sandwich. This Tuna Melt is served open-faced and will transport you to your favorite deli with delicious homemade tuna salad, fresh sliced tomato, and ooey-gooey mozzarella cheese, all on top of freshly toasted french bread! This would also taste amazing on my homemade Amish White Bread!
Step by step how to cook Open faced tuna melt:
- Preheat broiler.
- Combine tuna,shallot,Greek yogurt,lemon juice,parsley, and salt in a medium bowl. If desired you can add some black pepper or hot sauce for additional flavor..
- Spread 1/4 cup of the tuna mixture on each slice of toast; top with cheese and tomato..
- Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 min.
These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread..bread, canned light tuna (canned albacore white tuna is higher in mercury) mixed with light mayo, and is topped with the signature bubbly, melted cheese. Sometimes I like to add a squirt of hot sauce into the mayo to kick up the heat… and serve it open-faced for twice the volume and double the bites.