Open faced tuna melt This classic tuna melt has the perfect amount of crunch, melty cheddar cheese, and veggies. Enjoy with Ketchup if you would like. Open-Face Tuna Melt. this link is to an external site that may or may not meet accessibility guidelines.

Ingredients of Open faced tuna melt

  1. You need 2 can of (5 oz) chicken of the sea tuna.
  2. Prepare 1 medium of shallot,minced(approx.2 tbsp).
  3. You need 2 tbsp of plain non-fat greek yogurt.
  4. You need 1 tbsp of lemon juice.
  5. Prepare 1 tbsp of minced parsley.
  6. It's 1/8 tsp of sea salt.
  7. You need 4 slice of 100% whole-wheat bread, toasted.
  8. You need 2 of fresh tomatoes, sliced.
  9. You need 1/2 cup of shredded sharp cheddar cheese.

Open faced tuna melt instructions

  1. Preheat broiler.
  2. Combine tuna,shallot,Greek yogurt,lemon juice,parsley, and salt in a medium bowl. If desired you can add some black pepper or hot sauce for additional flavor..
  3. Spread 1/4 cup of the tuna mixture on each slice of toast; top with cheese and tomato..
  4. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 min.

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..bread, canned light tuna (canned albacore white tuna is higher in mercury) mixed with light mayo, and is topped with the signature bubbly, melted cheese. Sometimes I like to add a squirt of hot sauce into the mayo to kick up the heat… and serve it open-faced for twice the volume and double the bites.

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