Open Face Tuna Melt
Tools You'll Need
- Measuring spoons
- Chef’s knife
- Cutting board
- Mixing bowl
- Baking sheet
- Aluminum foil
- 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)
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.
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.
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.
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!
Put bread on baking sheet
Place your bread on a foil-lined baking sheet.
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.
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.
Remove from the oven and enjoy while hot.