Best 7 Classic Tuna Melts Open Faced Recipes
Dive into the realm of culinary delight with our comprehensive guide to tuna melts, an American classic that tantalizes taste buds with its harmonious blend of flavors and textures. Explore a diverse range of recipes, each offering a unique twist on this beloved dish. From the classic tuna melt sandwich, a symphony of tuna, cheese, and bread, to the open-faced version, a delightful canvas topped with a medley of ingredients, this article caters to every palate. Embark on a culinary journey as we unveil the secrets behind the perfect tuna melt, ensuring a memorable and satisfying meal.
Here are our top 7 tried and tested recipes!
OPEN-FACED TUNA MELT SANDWICH
To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
Provided by Thrive Market
Categories Trusted Brands: Recipes and Tips Thrive Market
Time 12m
Yield 3
Number Of Ingredients 12
Steps:
- Set the oven to broil and move the rack to the highest position.
- In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
- Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
- Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 13.9 g, Cholesterol 65 mg, Fat 23.2 g, Fiber 2.3 g, Protein 27.4 g, SaturatedFat 7.5 g, Sodium 723.9 mg, Sugar 2.2 g
OPEN-FACED TUNA MELTS
Casting about for a way to get your family to eat more fish? These simple open-faced sandwiches are rich in healthy omega-3 oils and flavor! "I've enjoyed this recipe for 20 years and usually serve it for Sunday lunch." Alice Strapp-Meister - New Ross, NS
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese. , Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 5g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 833mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
CLASSIC TUNA MELTS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 3 servings
Number Of Ingredients 16
Steps:
- Preheat the broiler to high.
- Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
- Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
- Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.
OPEN-FACED TUNA MELTS
Steps:
- Preheat the broiler and place the rack about 6" from the roof of the oven.
- In a mixing bowl, combine the drained tuna, shallot, celery, mayo, salt, pepper, lemon juice, and parsley. Stir until fully mixed. Taste for seasoning. It may need a touch more lemon juice to brighten it up, or a pinch more salt.
- Toast the bread. Optional: Lightly butter the toast on both sides, if you feel like gilding the lily.
- Place the toast on a baking sheet. Divide the tuna salad between the two pieces of toast. You may not use all of the tuna, depending on how high you want your melt to be.
- Place slices of cheese on top of the tuna. Broil for about 30 seconds (but this may vary--keep a close eye!), until the cheese melts over the tuna.
- Slice the melts in half on the diagonal and serve immediately, perhaps with a little salad, potato chips, or dill pickles.
CLASSIC TUNA MELTS, OPEN-FACED
These can be prepared as open-faced or closed sandwiches, and on any type of toasted bread. This is written for open-faced sandwiches, if you desire closed, just double the toasted bread. Whoever created this sandwich deserves a medal.
Provided by Lee Thayer
Categories Sandwiches
Time 15m
Number Of Ingredients 12
Steps:
- 1. Preheat your oven to 200 C (400 F), line a baking sheet with parchment paper. Toast two slices of bread, place the toast on the parchment paper.
- 2. In a mixing bowl, add the Tuna Salad ingredients.
- 3. Mix together the salad, and at this point we have a really nice tuna salad that would make a nice cold sandwich on its own, but why stop here.
- 4. Next item needed, fresh tomatoes, I used two Tor tomatoes with three thick slices each.
- 5. Top the toast with equal portions of the tuna salad, then top that with 1-3 slices of tomato (depends on how big your tomato is), then top that with 1-2 slices of cheese or shredded cheese to your liking (I used a 4 blend pizza cheese).
- 6. Bake for 10-15 minutes or until cheese is melted, enjoy.
ULTIMATE TUNA MELTS
Steps:
- In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
- Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
OPEN-FACE TUNA MELT
Cooked under the broiler, mayonnaise souffles like magic and takes on a lighter texture with a crisp brown shell. There's no better way to top a tuna melt!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Evenly divide tuna between bread; season with salt and pepper. Top with a few slices of dill pickle and a slice or two of provolone.
- Stir together mayonnaise, Dijon, and Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo puffs slightly and browns in places, 1 to 2 minutes.
Tips:
- Choose the Right Tuna: Opt for high-quality tuna packed in oil or water for a richer flavor and texture.
- Mayo Matters: Use a good quality mayonnaise with a creamy consistency and a tangy flavor. You can also try flavored mayonnaises for a unique twist.
- Cheese Selection: Cheddar is a classic choice, but you can experiment with other melting cheeses like mozzarella, Swiss, or Gruyère.
- Bread Options: Thick slices of sturdy bread like sourdough, rye, or whole wheat can hold up well to the tuna mixture.
- Seasoning Secrets: Don't be shy with seasonings! Add a dash of Dijon mustard, garlic powder, onion powder, or paprika for an extra layer of flavor.
- Broiling Technique: Keep an eye on your tuna melts while broiling. The cheese should be melted and slightly browned, but not burnt.
Conclusion:
Classic tuna melts are a delightful comfort food that can be enjoyed for lunch, dinner, or even as a quick snack. With endless variations and customizable ingredients, you can create a tuna melt that suits your taste preferences perfectly. So next time you're craving a satisfying and flavorful meal, give this classic recipe a try and indulge in the deliciousness of a perfectly crafted tuna melt. Experiment with different bread, cheese, and seasoning combinations to find your favorite version of this timeless dish.
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