Open-Faced Tuna Melt
Tuna Melts are one of my favorite things to make for lunch during the week. I usually make a big batch of tuna salad on Sunday or Monday so that I can whip these up super quick throughout the weekdays. They literally take less than 10 minutes to make and are so delicious! I love to make them as an open-faced sandwich because the tuna salad doesn’t get lost in all that bread and it is a lot less calories this way! I also use nonfat greek yogurt instead of mayo in my tuna salad which makes it much lighter then most deli style recipes. Enjoy!
Open-Faced Tuna Melt
- Prep Time: 5m
- Cook Time: 5m
- Total Time: 10m
- Serves: 2
Ingredients
- 10 oz tuna, I used 2 5oz. cans of Wild Planet
- 1/4 c nonfat Greek yogurt
- 1 tbsp. Dijon mustard
- 1 tsp. hot sauce, I prefer Cholula
- 2 pieces sourdough bread, you could also use rye
- 2 slices cheddar cheese
- 1 tomato, cut into slices
- Salt and pepper
- Basil leaves, optional for garnish
Instructions
- Turn the oven on to broil.
- First make the tuna salad. Combine the tuna, yogurt, Dijon and hot sauce in a bowl. Add some salt and pepper and mix everything together. Taste to adjust any necessary seasonings. You can add more hot sauce if you like things spicy.
- Lightly toast the sourdough in a toaster for 2-3 minutes. You don’t want it to have any color at this point but to be a bit crisp around the edges.
- Place half of the tuna salad mixture on one piece of the bread. Add 2 slices of tomato on top and then a piece of cheddar cheese.
- Put the bread on baking sheet and repeat with the other slice.
- Broil the tuna melts for 3-6 minutes until the cheese is melted and starting to bubble up.
- Top the melt with some fresh chopped basil and enjoy!
xo, Rachel
