Open Faced Tuna Melts

My husband and son love tuna fish sandwiches. They eat them almost every Sunday as a quick and easy lunch before our family Sunday dinner. I decided to elevate their favorite lunch a bit and turn it into these open face tuna melts.

These sandwiches are made with toasted french bread that’s topped with a flavorful tuna mixture and grated cheese. Then they’re popped under the broiler to melt the cheese and make them warm and toasty. You can eat them just like that or top them with greens for a little extra color, flavor, and texture. Either way you’ll have a meal that your tuna lovers will devour!

Open Faced Tuna Melts

By Valerie Kukahiko Serves: about 8 sandwiches


  • 2 (7oz) cans solid white tuna
  • 1 stalk celery
  • 1 green onion
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 2 teaspoons lemon juice
  • 2 teaspoons dijon mustard
  • ½ - ¾ cup mayonnaise (I like olive oil or avocado mayonnaise)
  • good french bread
  • softened butter
  • grated cheese (I like sharp white cheddar)
  • micro green, sprouts, or arugula (optional)



Drain both cans of tuna and pour them into a medium bowl.


Thinly dice the celery and slice the green onion, including the green part of the green onion, and add them to the bowl.


Add parsley, dill, pepper, salt, lemon juice, and dijon to the bowl.


Add ½ cup mayonnaise. Use a fork to mix everything together and to mash up the tuna. If the mixture looks a little dry, add up to another ¼ cup of mayonnaise and mix together.


Slice ¾-inch thick slices of french bread. Butter both sides of each slice. Toast both sides of each piece of bread on a griddle pan or frying pan on the stove or under the broiler.


Lay the toasted bread on a baking sheet. Spread about ¼ cup of tuna mixture on the top of each piece of bread.


Sprinkle grated cheese on the top of each tuna melt.


Place tuna melts under the broiler for a few minutes until the cheese is melted and bubbly.


Top with greens if desired and serve warm.

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