
Lunch
Open Face Tuna Melt
Tools You'll Need
- Measuring spoons
- Chef’s knife
- Cutting board
- Fork
- Mixing bowl
- Baking sheet
- Aluminum foil
Ingredients
- 2 (5-ounce) cans tuna packed in water, drained
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Half of one lemon, juiced
- 2 tablespoons celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon capers, drained
- Freshly ground pepper to taste
- 4 slices Swiss cheese (you can also use American or cheddar)
- 2 whole wheat English muffins, split and toasted (or your favorite bread)
- 1 tablespoon pickle relish (optional, but highly recommended)
- 1 tablespoon parsley, freshly chopped (optional)
- 4 slices tomato (optional)
Directions
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Add tuna, mayo, mustard, and lemon juice to a bowl
Place drained tuna in a mixing bowl along with mayonnaise, mustard, and a splash of lemon juice.
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Mash with a fork
Using the back of a fork, mash together until well combined. Taste and add more mayo, mustard, or lemon juice if desired.
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Add in additional ingredients
Add in celery, onion, pickle, capers, pepper, and parsley to the tuna mixture. Adjust seasoning to your preference, then set aside.
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Toast your bread
Toast your English muffin or bread of choice until golden brown. It’s important not to undercook the bread to avoid a soggy sandwich!
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Put bread on baking sheet
Place your bread on a foil-lined baking sheet.
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Spread tuna mixture on toast
Evenly spread the tuna mixture over each piece of toast. Add a slice of tomato if desired, and top with a slice of cheese.
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Broil for 3–5 minutes
Place baking sheet in the top third of your oven and broil on high for 3–5 minutes, or until cheese is melted and slightly golden.
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Serve immediately
Remove from the oven and enjoy while hot.