The open-faced tuna melt: it’s the ultimate in comfort food, quick to make, and utterly delicious. Whether you need a speedy lunch or a satisfying dinner, this sandwich delivers every time. It’s a classic for a reason!
This article is your guide to creating the perfect open-faced tuna melt. We’ll cover everything from the base recipe to tasty variations, plus tips and tricks to elevate your sandwich game. We’ll even dive into the nutritional benefits so you can feel good about what you’re eating!
What makes a great open-faced tuna melt?
There’s a real art to making a tuna melt, and it all comes down to these key elements:
The core components
- Tuna salad. Your tuna salad is the creamy, flavorful base of the whole operation, so it’s important to drain the tuna well. Mayonnaise (or Greek yogurt, if you’re feeling virtuous) and seasonings are critical here.
- Bread. Sturdy bread is a must, since it’s got to hold up under the weight of the tuna and cheese. Whole-grain, sourdough, or rye are all excellent choices.
- Cheese. This is what brings it all together, so choose wisely. Cheddar, Swiss, or provolone are all classics.
The importance of balance
A great tuna melt is all about balance — a balance of savory, tangy, and creamy flavors, and a balance between the soft tuna salad and the crispy bread. Plus, it’s a great source of protein, healthy fats, and maybe even some fiber, depending on the bread you choose.
Ingredients for the perfect tuna melt
The best tuna melts start with quality ingredients. Here’s a rundown of what you’ll need:
- Tuna: Canned tuna in water is a lighter choice than tuna in oil. Look for brands that use sustainably caught tuna.
- Creamy Base: While mayonnaise is traditional, Greek yogurt adds creaminess with fewer unhealthy fats. Adjust the amount to your liking.
- Flavor Enhancers: Dijon mustard gives a tangy kick, and fresh lemon juice brightens the flavors. Garlic powder and dill are great seasoning options.
- Bread: Choose a sturdy bread that can hold up to the tuna and cheese. Whole-grain bread adds fiber, and sourdough brings a tangy flavor.
- Cheese: Cheddar is a classic, melty choice. Swiss, provolone, or mozzarella also work well.
- Optional Add-ins: Celery, red onion, or tomatoes add crunch and flavor. Spinach or avocado can contribute nutrients and creaminess.
How to make an open-faced tuna melt: step-by-step
Ready to make a tuna melt that’s a cut above? Here’s what to do:
Preparing the tuna salad
- Make sure you drain the tuna really well, or you’ll end up with a soggy sandwich.
- Combine the tuna, mayonnaise (or Greek yogurt, if you prefer), Dijon mustard, lemon juice, and your seasonings in a bowl.
- Mix it all up until it’s well combined.
- If you like, add some chopped veggies like celery, red onion, or tomatoes.
Assembling the tuna melt
- Lightly toasting the bread is optional, but it can add a nice bit of crunch.
- Spread the tuna salad evenly on each slice of bread.
- Top with your favorite cheese slices.
- Add tomato slices or spinach leaves if you want a little extra something.
Cooking the tuna melt
- Broiling: Place the tuna melts on a baking sheet and broil them for 3 to 5 minutes. Watch them carefully, and take them out when the cheese is melted, bubbly, and starting to brown.
- Baking: Bake in a preheated oven at 400°F (200°C) for about 10 minutes, or until the cheese is melted and bubbly.
Top Tips for the Best Tuna Melt
A truly great tuna melt isn’t just thrown together. Here are a few things I’ve learned over the years to make the best open-faced tuna melt:
- Don’t overmix the tuna salad. You want it to hold its shape, not turn into mush.
- Use room-temperature mayonnaise or Greek yogurt. It’ll combine more easily.
- Toast the bread lightly before piling on the tuna. This keeps the sandwich from getting soggy.
- Watch the broiler closely! Tuna melts can go from golden-brown perfection to burnt offerings in seconds.
- Adjust the amount of mayo or yogurt to your taste. Some people like it creamier than others.
- Don’t forget a pinch of salt and pepper! It makes a big difference.
- Use good cheese. It melts better and tastes better. End of story.
Variations and Adaptations
Want to mix up your tuna melt routine? Here are a few ideas:
Bread
- Rye bread will give your tuna melt a tangy flavor.
- Sourdough bread offers a satisfyingly chewy texture.
- Try using English muffins or bagels for a different shape and a bit more chew.
- If you’re avoiding gluten, use your favorite gluten-free bread.
Cheese
- Swiss cheese adds a nutty note.
- Provolone is mild, creamy, and always a crowd-pleaser.
- For a spicy kick, try pepper jack.
Tuna Salad
- Spicy Tuna Melt: Mix sriracha or finely chopped jalapeños into your tuna salad.
- Mediterranean Tuna Melt: Add chopped olives, sun-dried tomatoes, and crumbled feta to the tuna.
- Avocado Tuna Melt: Mash some avocado into the tuna salad for extra creaminess and healthy fats.
Low-Carb Option
Skip the bread altogether and use bell pepper halves or zucchini boats as your base.
Serving Suggestions
An open-faced tuna melt is a quick and satisfying meal on its own. However, you can easily round it out with a simple side dish.
Here are a few ideas:
- Side Salad: A fresh green salad with a light vinaigrette complements the richness of the tuna.
- Tomato Soup: For a comforting, classic pairing, serve your tuna melt alongside a bowl of creamy tomato soup.
- Potato Chips or Fries: If you’re in the mood for something a little more indulgent, potato chips or crispy fries are always a hit.
- Pickle Spear: The tangy bite of a pickle provides a nice contrast to the savory flavors of the sandwich.
Storage and Reheating
You can store leftover tuna salad in the refrigerator for 3-4 days.
To reheat the open-faced tuna melts, use an oven or toaster oven. Heat them until they are warmed through and the cheese is melted and bubbly.
Wrapping Up
The open-faced tuna melt is easy to make, quick to cook, and incredibly delicious. It’s also endlessly customizable. Try different cheeses, breads, and toppings to find your perfect tuna melt combination.
Enjoy!