Open-Faced Tuna Melts

The first time I served these open-faced tuna melts to a friend, her response was “OMG! These are delicious and almost taste…healthy?!?!”

Super-healthy they are not, but I do like to err toward the salad side of tuna salad as opposed to its oft cloyingly rich alternative when I make them.

They’re still plenty rich, but contain oodles of fresh greens that offset that to the point where I use this exact recipe with a little olive oil to loosen and more veg to…salad…whenever I’m called upon to provide and macaroni salad.

Serve them with a side salad and don’t eat 17 and it’s kinda healthy.

Make the salad a couple of hours (but no more than a day) in advance to let the flavours marry.

What you need:

  • 2 cans of chunk, white tuna, drained
  • 1/3 cup of mayonnaise
  • 1 cup of fresh Italian/flat-leaf parsley, finely chopped
  • 1/4 cup of fresh dill, finely chopped
  • 5 scallions, green and white parts, finely chopped
  • 1/2 of a red onion, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • Oodles of freshly ground black pepper
  • 4 large-ish rolls (kaiser or panini or make your own), halved
  • Fine Canadian cheddar cheese to top

What you do:

  1. Preheat oven to 425.
  2. In a large bowl, use a fork to break the tuna chunks apart into smaller bits
  3. Add the remaining ingredients, except the buns and the cheese, and stir until well-combined.
  4. Lay the bun halves out across a baking sheet (or two, if necessary – it’s likely necessary).
  5. Divide the tuna salad evenly across the eight bun halves and repeat with the cheese.
  6. Bake for 10-15 minutes until the cheese is bubbling.
  7. Manger!
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4 Comments Add yours

  1. One of my favorite comfort foods!

    Liked by 1 person

  2. chefkreso says:

    My brother would love this, thanks for sharing! 🙂

    Like

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