Open Faced Tuna Melts

A plate of tuna melts with cheddar cheese.

4.70 from 26 votes

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!

Course Main Dish

Cuisine American

Keyword open faced tuna melts, tuna melts

Prep Time 15

Cook Time 15

Total Time 30

Servings melts

Calories 219kcal

Author Sue Ringsdorf

Ingredients

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

Instructions

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.
24 oz. Albacore solid white tuna (in water)
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.
1/2 cup celery, 1/3 cup red onion, 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
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.
5 whole wheat english muffins (or bread of your choice), 4 oz. cheddar jack cheese
Bake for 15 - 20 minutes, or until cheese is melted and muffins are slightly toasted.

Notes

I use whatever bread I have on hand for tuna melts. For this batch, I used some English Muffins, but I often use my whole wheat honey bread or some Chewy French bread.

Nutrition