Open Faced Tuna Sandwich Recipes

OPEN-FACED TUNA MELTS

Open-Faced Tuna Melts image

Casting about for a way to get your family to eat more fish? These simple open-faced sandwiches are rich in healthy omega-3 oils and flavor! "I've enjoyed this recipe for 20 years and usually serve it for Sunday lunch." Alice Strapp-Meister - New Ross, NS

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/4 cup fat-free mayonnaise
2 tablespoons chopped green pepper
1-1/2 teaspoons chopped onion
1-1/2 teaspoons chopped celery
1-1/2 teaspoons prepared mustard
1/4 teaspoon Worcestershire sauce
1 can (6 ounces) tuna, drained and flaked
2 hamburger buns, split and toasted
4 slices tomato
2 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.

Nutrition Facts : Calories 276 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 833mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

OPEN-FACED TUNA MELT SANDWICH

Open-Faced Tuna Melt Sandwich image

Classic comfort diner food, just got a make-over with this Open-Faced Tuna Melt Sandwich!

Provided by Gina

Categories Lunch

Time 10m

Number Of Ingredients 11

Ingredients

1 4.5 ounce can tuna (in water) (drained)
1/4 cup carrots (minced)
1/4 cup minced celery
1 tbsp red onion (minced)
1 tbsp light mayonnaise (Hellman's Light)
1 tsp red wine vinegar
salt and pepper
2 slices whole wheat bread
2 slices 2% reduced fat cheddar or American cheese
2 slices tomato
oil spray (I used my Misto)

Steps:

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat.
Spray skillet with oil, and place two slices of bread on top.
Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
Serve immediately.

Nutrition Facts : ServingSize 1 open face sandwich, Calories 231 kcal, Carbohydrate 14.5 g, Protein 28.5 g, Fat 6.5 g, Fiber 3.5 g

OPEN-FACED TUNA MELTS

Open-Faced Tuna Melts image

This recipe for classic open-faced tuna melts combine chunky tuna, good toast, and melted cheese for an easy, old-fashioned lunch. This recipe makes 2 tuna melts, but you could stretch it to 3 if you have to.

Provided by Unpeeled

Categories lunch Snack

Number Of Ingredients 11

Ingredients

2 slices good, thick sandwich bread, such as whole wheat or rye (English muffins work)
1 5-ounce can of tuna, drained of all possible moisture
1 1/2 tablespoons minced shallot (about one small shallot)
1 stalk fresh celery, diced small
2 tablespoons good mayonnaise, such as Hellmann's or Duke's
1/4 teaspoon kosher salt (I prefer Diamond Crystal brand)
12 turns fresh-cracked black pepper
A squirt of fresh lemon juice
1 tablespoon fresh minced parsley
2 or 3 standard sandwich slices of American or sharp cheddar cheese
Soft butter, for spreading on the toast (optional)

Steps:

Preheat the broiler and place the rack about 6" from the roof of the oven.
In a mixing bowl, combine the drained tuna, shallot, celery, mayo, salt, pepper, lemon juice, and parsley. Stir until fully mixed. Taste for seasoning. It may need a touch more lemon juice to brighten it up, or a pinch more salt.
Toast the bread. Optional: Lightly butter the toast on both sides, if you feel like gilding the lily.
Place the toast on a baking sheet. Divide the tuna salad between the two pieces of toast. You may not use all of the tuna, depending on how high you want your melt to be.
Place slices of cheese on top of the tuna. Broil for about 30 seconds (but this may vary--keep a close eye!), until the cheese melts over the tuna.
Slice the melts in half on the diagonal and serve immediately, perhaps with a little salad, potato chips, or dill pickles.

OPEN FACE TUNA MELT SANDWICH

Open Face Tuna Melt Sandwich image

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 readily available at our supermarket bakery).

Provided by C. Taylor

Categories Lunch/Snacks

Time 15m

Yield 8 slices

Number Of Ingredients 9

Ingredients

8 slices saloio bread, cut about 3/4 inch thick and toasted lightly
3 (6 ounce) cans tuna in water (drained well)
1/2 cup mayonnaise (can use light, adjust amount as needed)
1/4 cup finely chopped onion
1 tablespoon lemon juice
1 tablespoon Old Bay Seasoning
salt and pepper
2 tomatoes, sliced
8 slices piquante provolone cheese (or swiss)

Steps:

Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
Place enough tuna on a toasted slice of bread and spread to cover slice.
Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.

OPEN-FACE TUNA MELT

Open-Face Tuna Melt image

Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 8

Ingredients

1 (5-ounce) tin tuna, drained
2 slices sandwich bread, lightly toasted
Kosher salt and freshly ground pepper
Dill pickle slices
Provolone cheese slices
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon finely grated Parmesan

Steps:

Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.

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