Open Faced Tuna Melt
A classic comfort food staple featuring savory tuna salad topped with melted sharp cheddar on toasted sourdough bread.
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Ingredients
- 12 ounces Canned tuna in water, drained
- 1/3 cup Mayonnaise
- 1/4 cup Celery, finely diced
- 2 tablespoons Red onion, minced
- 1 teaspoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh parsley, chopped
- 1/2 teaspoon Salt and black pepper
- 4 slices Sourdough bread slices
- 1 tablespoon Unsalted butter, softened
- 1 large Tomato, sliced
- 4 slices Sharp cheddar cheese slices
Instructions
- 1
Preheat your oven broiler to high and set the oven rack to the top position.
- 2
In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, Dijon mustard, and parsley.
- 3
Mix the tuna salad thoroughly and season with salt and black pepper to taste.
- 4
Lightly butter one side of each sourdough slice and place them on a baking sheet, buttered side up.
- 5
Broil the bread for 1-2 minutes until the edges are golden brown and toasted.
- 6
Remove the tray and flip the bread over; spread the tuna mixture evenly across the untoasted side of each slice.
- 7
Place one tomato slice on top of the tuna, then cover with a slice of cheddar cheese.
- 8
Return the sandwiches to the broiler for 2-3 minutes until the cheese is bubbly and slightly browned.
Nutrition per Serving
410
Calories
32g
Protein
28g
Carbs
18g
Fat
2g
Fiber
3g
Sugar
840mg
Sodium
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