This recipe for Open Face Tuna Melts is a simple, satisfying recipe and a true crowd-pleaser. Flavor packed tuna salad, gooey gruyère cheese, and perfectly toasted multigrain bread come together for a comforting, delicious bite that makes the most perfect lunch or dinner choice!
This recipe combines albacore solid white tuna with a mix of mayo, mustard, celery, onions, and green olives for a delicious twist on classic tuna salad. The addition of gruyère cheese on top adds a rich and super melty layer of flavor.
These tuna melt sandwiches are perfect for a delicious lunch, a cozy dinner, or even a quick snack. Simply mix up the tuna salad, layer it on toasted multigrain bread, a slice of gruyère cheese, and pop them under the broiler. The result is a mouthwatering, warm, and gooey tuna melt that's ready to be enjoyed with some crispy potato chips and a pickle spear on the side.
For more lunch and dinner recipes try: Honey Glazed Salmon Bites With Coconut Rice, Pear Blue Cheese Salad or Roasted Broccoli, Cheddar and Bacon Quiche
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Why You Will Love This Recipe
- It is simple to make. This open faced tuna melt recipe is a breeze to prepare, which makes it perfect for busy weeknights, a quick lunch or when you're short on time but still want a delicious homemade meal.
- It is delicious. The mix of mayo, mustard, celery, onions, green olives, and seasonings flavor every bite with a combination of savory, tangy, and slightly salty flavors. It is just perfect!
- The texture combination. The creamy tuna salad combined with the rich, melty cheese creates a texture that's simply irresistible. Match that up with the crunchy toasted bread and you will not be disappointed!
Ingredients & Substitutions
Here are notes and substitutions for some of the ingredients needed to make these open faced tuna melts. All ingredients can be found at your local grocery store or at an online retailer, like Amazon.
- Mayonnaise
- Celery
- Green olives: Use green olives with pimentos. I think this is the best part of this whole sandwich! If green olives aren't your thing, chop up some dill pickles for a similar tangy flavor.
- Onion: I prefer to use white onion that has been grated on a box grater. You could finely chop or mince the onion, if you prefer.
- Mustard: Use plain yellow mustard.
- Celery salt
- Dill weed
- Tuna: I prefer albacore solid white tuna in water. You can use your favorite kind of tuna that is packed in water. Be sure to thoroughly drain it before adding it to the bowl.
- Almonds: Use toasted slivered almonds. This adds the best little unexpected crunch and flavor. Feel free to skip these, if you prefer.
- Salt & black pepper
- Bread: I like to use multigrain bread from the bakery at my grocery store. Any hearty piece of bread will do! Even English muffins or bagels would work!
- Cheese: Gruyère cheese works so well for these sandwiches and tastes great with the tuna mixture. You could substitute cheddar, swiss, mozzarella, or any cheese really. I like to use slices, but shredded works great too!
Step by Step Instructions
Here is how to make this easy lunch. For a full ingredient list and instructions, see the recipe card below.
STEP 1: In a medium bowl, combine the mayonnaise, celery, green olives, onion, mustard, celery salt, and dill weed. Stir well to combine.
STEP 2: Add the tuna and mix well.
STEP 3: Add the almonds and mix well.
STEP 4: Taste and season with salt and pepper, if needed.
STEP 5: Cover the bowl and place in the refrigerator for at least 2 hours to allow the flavors to combine well.
STEP 6: Preheat the broiler on high. Position an oven rack in the top position. Line a baking sheet with parchment paper.
STEP 7: Toast the slices of bread and then lay the bread slices on the prepared baking sheet. Spoon on the tuna mixture and top with a slice of cheese.
STEP 8: Place under the broiler until the cheese melts and is bubbly and browned in spots.
STEP 9: Remove from the oven, transfer to plates and serve with a pickle spear and potato chips. Enjoy!
Expert Tips
Here are some tips for making these delicious tuna melts.
- Adjust the ingredient amounts based on your flavor preferences. If you prefer more, less or even none of some of the ingredients, you can easily adjust so it's perfect for you!
- Be sure to chill the tuna salad. Letting it chill in the fridge for at least 4 hours allows the flavors to meld together and creates a tastier filling.
- If you prefer, top the tuna salad with tomato slices before adding the cheese for more flavor and texture!
- I like to make these in the oven under the broiler, but you could easily make these in an air fryer or toaster oven.
- If you'd rather not make this an open faced sandwich, feel free to top with a piece of toasted bread.
- This tuna salad is delicious on a cold sandwich too.
FAQ
A hearty and slightly nutty bread works best to complement the creamy tuna salad and melted cheese. Multigrain bread is an excellent choice because it adds depth of flavor and a pleasant texture. Whole wheat bread, sourdough bread or rustic country-style bread can also work well.
While the recipe calls for water-packed tuna, you can use tuna in oil if that's what you have. Just be aware that it may make the tuna salad a bit richer.
Yes, you can prepare the tuna salad ahead of time. In fact, it's best that way! Just be sure to give it a good stir before using it in the sandwiches.
Storing & Freezing
These sandwiches are best enjoyed right after toasting when the cheese is still gooey and the bread is crispy. Leftover tuna can be stored tightly covered in the refrigerator and used to assemble sandwiches when ready.
Leftover tuna melts can be stored tightly covered or in a zip top bag in the refrigerator for up to 3 days. Serve cold or reheat in the microwave or under the broiler, if desired.
Other Recipes to Try
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Recipe
Open Face Tuna Melts
Ingredients
- 1 cup mayonnaise
- ¼ cup diced celery
- ¼ cup sliced green olives
- 2 tablespoons shredded white onion
- 1 teaspoon yellow mustard
- ¼ teaspoon celery salt
- ¼ teaspoon dill weed
- 2 7-ounce cans albacore solid white tuna in water well drained
- ¼ cup toasted slivered almonds
- Salt and black pepper to taste
- 4 slices multigrain bread
- 4 slices moderately sliced gruyère cheese
Instructions
- In a medium sized bowl, combine the mayonnaise, celery, green olives, onion, mustard, celery salt, and dill weed. Stir well to combine.1 cup mayonnaise, ¼ cup diced celery, ¼ cup sliced green olives, 2 tablespoons shredded white onion, 1 teaspoon yellow mustard, ¼ teaspoon celery salt, ¼ teaspoon dill weed
- Use a fork to break apart the tuna and then add it to the mayonniase mixture. Stir well.2 7-ounce cans albacore solid white tuna in water
- Add the almonds and stir well. Taste and season with salt and pepper, as needed. Cover tightly and store in the refrigerator for at least 4 hours.¼ cup toasted slivered almonds, Salt and black pepper to taste
- Preheat the broiler to high and line a baking sheet wtih parchment paper.
- Toast the four pieces of bread and place them on the prepared baking sheet. Top each piece with the tuna mixture and then a slice of the cheese.4 slices multigrain bread, 4 slices moderately sliced gruyère cheese
- Place under the broiler until the cheese is melted and starting to brown in spots. Remove from the oven and enjoy!
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
A favorite!