This Open Face Tuna Melt is an easy and filling meal that works just as well for a quick lunch as it does for a simple dinner on a busy night. It's made with everyday ingredients and comes together fast. It's one of those recipes you'll be making over and over.
The tuna salad starts with the usual classic ingredients, then gets a little upgrade with green olives and toasted almonds for extra flavor and crunch. Piled onto toasted multigrain bread and topped with Gruyère, it goes under the broiler until warm and melty.
Serve these tuna melts with potato chips and a pickle for an easy, no-stress meal that everyone will love. Whether you're eating between activities or sitting down at home, this one is a great choice!
For more quick and easy meals, try: Pork Chop Sandwich, Roasted Tomato Soup or Italian Dunkers.
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Why You Will Love This Recipe
- It's easy to make. This open face tuna melt comes together quickly. It is a great option for busy weeknights, a quick lunch or anytime you want something homemade without a lot of effort.
- It's full of flavor. Classic tuna salad ingredients get a little upgrade with green olives and toasted almonds, giving each bite a savory, slightly tangy flavor that keeps things interesting.
- The texture is so good. Creamy tuna salad, melty Gruyère, crunchy toasted almonds, and crisp multigrain bread all work together for a mix of textures that makes this anything but boring.
Ingredients
Here are notes about some of the ingredients needed for these open faced tuna melts:
- Mayonnaise: Regular mayo works great here. Use your favorite brand. If you prefer a lighter option, you can swap in avocado oil mayo.
- Celery
- Green olives: Use green olives with pimentos for the best flavor. This is one of my favorite parts of the sandwich. If green olives aren't your thing, chopped dill pickles are a great swap for a similar tangy bite.
- Onion: I like to use white onion grated on a box grater so it blends right into the tuna salad. You can also finely chop or mince the onion if you prefer a little more texture.
- Mustard: Plain yellow mustard keeps the flavor classic. Dijon would work too if that's what you have on hand.
- Celery salt
- Dill weed: Dried dill works perfectly here. If using fresh dill, use a little extra.
- Tuna: Albacore solid white tuna packed in water is my go-to. Use any tuna packed in water you like, just be sure it's very well drained so the tuna salad doesn't get watery.
- Almonds: Toasted slivered almonds add great crunch and flavor. You can leave them out if you prefer or swap in chopped toasted pecans or walnuts.
- Salt & black pepper
- Bread: I like hearty multigrain bread from the bakery, but any sturdy bread works. English muffins or bagels are great options too.
- Cheese: Gruyère melts beautifully and pairs really well with the tuna salad. Cheddar, Swiss, mozzarella, or provolone all work. I usually use sliced cheese, but shredded is totally fine.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Make it spicy: Add a pinch of crushed red pepper flakes, a dash of hot sauce, or a spoonful of chopped pickled jalapeños to the tuna salad.
- Turn it into a sandwich: Use two slices of bread and cook it like a grilled cheese in a skillet instead of broiling it open-faced.
- Add tomato. 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.
This easy lunch has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Box grater: I like to grate the onion on a box grater so it mixes right into the tuna salad and adds flavor without big chunks. If you don't have a box grater, finely chopping or mincing the onion works just fine.
- Baking sheet: You'll need a baking sheet to place the open face tuna melts under the broiler.
Step by Step Instructions
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. Taste and season with salt and pepper, if needed.
Cover the bowl and place in the refrigerator for at least 2 hours to allow the flavors to combine well.
STEP 4: Toast the slices of bread and then lay the bread slices on the prepared baking sheet. Spoon on the tuna mixture and top with the cheese.
STEP 5: Place under the broiler until the cheese melts and is bubbly and browned in spots.
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.
- This tuna salad is delicious on a cold sandwich too.
- If you want, you can butter the bread after you toast and prior to adding the tuna. This adds another layer of flavor and if you love butter like I do, this is a necessary step!
Game Plan 📋
Here's how I make these open face tuna melts work for busy schedules, between-activity meals, and simple dinners that don't require a lot of effort.
- Plan ahead: Make the tuna mixture in the morning and keep it covered in the fridge so the flavors have time to come together by dinnertime.
- Meal prep friendly: The tuna salad keeps well for a few days, making it easy to use throughout the week for quick meals.
- Pack it for lunches: Skip the broiler and use the tuna salad for cold sandwiches or wraps when you need something easy to pack.
- Make it one-by-one: Broil only what you need and save the rest of the tuna mixture for another meal later in the week.
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.
Storage
Refrigerator storage: Store the tuna salad in an airtight container in the fridge for up to 3 days and assemble the tuna melts just before broiling.
Freezer storage: Freezing is not recommended for this recipe, as the mayo-based tuna salad does not thaw well.
Reheating instructions: For best results, reheat assembled tuna melts under the broiler or in a toaster oven until warmed through and the cheese is melty.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make these Open Face Tuna Melts, let me know where they fit into your week. Leave a comment or tag me on Instagram @heysnickerdoodle. ❤️ They're one of those easy meals I come back to again and again.
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 mayonnaise1 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 water2 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 almonds¼ cup toasted slivered almonds, Salt and black pepper to taste
- Preheat the broiler to high.
- Toast the four pieces of bread and place them on a baking sheet. Top each piece with the tuna mixture and then a slice of the cheese. 4 slices multigrain bread4 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!
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean says
A favorite!
Quentin Meredith says
Tuna, makes me feel like a fish.