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


  • 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


  1. Turn the oven on to broil.
  2. 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.
  3. 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.
  4. 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.
  5. Put the bread on baking sheet and repeat with the other slice.
  6. Broil the tuna melts for 3-6 minutes until the cheese is melted and starting to bubble up.
  7. Top the melt with some fresh chopped basil and enjoy!

xo, Rachel

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