Open Faced Tuna Melts are a staple menu item at our home. A great, tasty, weeknight meal that includes canned tuna, celery, red onion, and spices – all piled high on bread, topped with cheese!
Classic Tuna Melts
Tuna Melts! Now that’s a classic sandwich in my book. I grew up eating them and haven’t stopped. My family was a little iffy on these for the longest time. “Tuna?” But once I convinced Mike to have an open mind, the boys joined in as well. And now? They love them!
In fact, I didn’t intend to blog these little glorious things. But I decided – what the heck. Not EVERYONE knows how to make Classic Tuna Melts. But honestly, mine have evolved since childhood, thanks to my goal of never eating that block of processed cheese (starts with a V) ever again.
Ok, never say never.
Ingredients needed for Open Faced Tuna Melts:
- Tuna – I used two large cans of Albacore Tuna in water for this recipe. Drain it well, and chop up the big chunks.
- Celery – Gives the melts a nice wholesome crunch.
- Onion – Red onion is my fav in tuna melts, but green onions would work as well.
- Seasonings – I used a combo of celery seed, dill seed, onion powder, kosher salt, and freshly ground black pepper. Another option is to add some red pepper flakes to give it some kick.
- Mayo – I prefer to use a lighter mayo – the one that combines olive oil with the mayonnaise.
- Olive Oil – I also add some additional olive oil as well. Good healthy fats are a great thing!
- Bread – I use whatever bread I have on hand. For this batch, I used some English Muffins, but I often use my whole wheat honey bread or some Chewy French bread.
- Cheese – Use whatever cheese you have on hand. I used a combo of mozzarella and sharp cheddar. I also love to use havarti or gruyere.
How to make Open Faced Tuna Melts:
Prep. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
Prep tuna. Open the cans of tuna, and strain in a colander. Break apart the big chunks with a fork.
Combine the ingredients. In a medium bowl, combine the strained tuna, chopped celery and red onion, and the seasonings – the celery seed, dill seed, onion powder, kosher salt, and freshly ground black pepper. Mix well.
Add dressing. Combine the mayonnaise and olive oil in a small bowl, and then add to the tuna. Mix well. Taste and add more seasoning or dressing as needed.
Assemble tuna melts. Place the bread/English muffins on the baking sheet. Add a heaping scoop of tuna salad to each piece of bread. Then top with cheese.
Bake. Bake tuna melts for approximately 15 minutes. Broil for a minute, if you like that golden brown top.
Other delicious sandwich recipes on the blog:
- Classic Egg Salad Sandwiches – Perfect sandwich when you’re in a time crunch.
- Chickpea Salad Sandwiches – A unique sandwich using my favorite bean – chickpeas!
- BLT Sandwich with Pesto Sauce – Using pesto sauce as a base makes these super interesting.
Kitchen Tools used for this recipe:
- Baking Sheets – My favorite baking sheets – made in the USA.
- Unbleached Parchment Paper Sheets – These are great for high heat baking and roasting.
Make this tuna recipe next: Healthy Tuna Patties
Open Faced Tuna Melts
- 24 oz. Albacore solid white tuna (in water) – two large cans
- 1/2 cup celery – diced
- 1/3 cup red onion – diced
- 1 1/2 teaspoons celery seed
- 1 teaspoon dill seed
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1/2 cup mayo light – plus two tablespoons
- 4 oz. cheddar jack cheese – or any cheese preferred
- 5 whole wheat english muffins (or bread of your choice) – sliced in half
- Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
- Strain tuna in colander and then add to mixing bowl. Use a fork to break up the chunks.
- Add diced celery and onions, celery seed, dill seed, onion powder, salt and pepper to bowl. Mix well. Add olive oil and mayo to tuna and stir until well combined.
- Slice english muffins in half (or use other type of bread). Top each half with a large scoop of tuna, dividing it evenly amount the ten halves. Top with cheese.
- Bake for 15 – 20 minutes, or until cheese is melted and muffins are slightly toasted.