Open Face Tuna Melts

 

 

I had been fancying a tuna sandwich of some sort for several days now.  I love tuna sandwiches, melts, casseroles, etc. If you have a couple of tins of tuna in the cupboard you are never very far from having a meal prepared. It is a most versatile ingredient!

I had seen an open-faced tuna melt recipe on a page called Sue Bee Homemaker.  Is there ever such a thing as too many tuna melt recipes?  I think not!  I am always game to try a new one out!

 

She used English muffins for hers. I didn't have any English muffins, but I did have some nice sourdough bread and so that is what I used.  I cut it into 4-inch rounds. I also cut the recipe way down to make only 2-3 servings. I did not need 10 servings.  If you are wanting to feed more than 2 to 3 people, then check out her recipe.

These turned out really nice. They had a lovely flavor and were a great consistency. Too often people add far too much mayonnaise to their tuna salad for these things. I am not a huge fan of gloopy tuna. I am not a huge fan of gloopy anything!

In any case, I was really pleased with this recipe, even if I did make a few changes. I would make this again!

 

WHAT YOU NEED TO MAKE OPEN FACE TUNA MELTS

Just a few store-cupboard/larder ingredients.  I bet you have everything in the house right now to make these. It looks like a long list, but most are herbs/seasonings.

• 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
• 2 TBS minced celery
• 1 TBS minced red onion
• 1/4 tsp celery seed
• 1/4 tsp dill weed
• 1/4 tsp onion powder
• 1/4 tsp salt (or to taste)
• 1/4 tsp coarse ground black pepper
• 1 tsp light olive oil
• 2 TBS (or to taste) good quality mayonnaise
• 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
• 3 slices of Swiss cheese
• 6 TBS grated cheddar cheese

 

I buy the Cloverleaf solid white albacore tuna, which is line caught, wild and traceable.  I like to use the solid in water, which I drain really well. You get more tuna for your buck.

I chopped my celery and onion very fine. You could use regular onion if you wished, or even spring onions.  Onion adds a hint of sharpness to the filling which is really nice.

I de-string my celery to make it easier to chop and to eat. Simply grab the strings at the end of the stick between your thumb and a knife and gently pull down. They come away very easily.  I hate getting celery strings caught in my teeth.

I used Kewpie mayonnaise, which is a Japanese mayonnaise which is rich and has a lovely flavor. You can use any kind of mayonnaise you like, even a low fat one. It makes not a lot of difference.

I used a rustic sour dough bread which I cut into four-inch rounds with a sharp metal cutter.  This is the perfect side for holding. You could also just cut the bread diagonally in half which would work well, or you could use English muffin halves.  You could also use a grainy bread, etc.  Use what you love to eat.

I used an extra strong orange cheddar cheese for optimal flavor!

 

HOW TO MAKE OPEN FACE TUNA MELTS

These are not at all difficult to make. I use a sharp round pastry/cookie cutter to cut my bread into four-inch rounds.  Don't skip the butter and toast in the oven step.  It makes the difference between a crisp or a soggy result! I like my bread toasty and crisp.

Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.

Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.

 

Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.

Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.

Divide the tuna mixture evenly between the bread rounds.

 

Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.

Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.

Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, pickles, soup, etc.)  I chose to serve mine with the crisp veggie sticks and some spinach dip this time. It was lovely!

 

These were really delicious. The bread was lovely and crisp, and the tuna filling was really tasty. I loved the combination of the Swiss and Cheddar cheeses melted over top. I had only planned on eating two but could not resist helping myself to a third one.  Naughty me!

I enjoyed with some crisp vegetable sticks and some spinach dip. This was quite simply a filling and delicious meal.  I hope you will give it a go!

 

If you have a tin of tuna in the larder you are never very far from having something very tasty to enjoy.  Here are a few other favorite tuna recipes of mine!

TUNA PATTIES -  You only need a few simple store cupboard friendly ingredients to make these delicious patties. Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!

TUNA RICE MUFFINS WITH A BUTTER LEMON SAUCE A healthy and delicious recipe perfect for a quick 30-minute weeknight dinner. Tuna cakes are made in muffin tins with brown rice, sharp cheddar cheese and a savory lemon butter sauce for amazing flavor.  Quick, easy and delicious. All you need are a few veggies to serve on the side for a complete meal. 

Yield: 2 -3 servings

Author: Marie Rayner

Open Face Tuna Melts (small batch)

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A tasty weeknight meal for the smaller family. Toasty bread rounds piled high with a delicious tuna salad, cheese and then baked until everything is ooey gooey delicious. I like to serve with crudites and dip!

Ingredients

• 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
• 2 TBS minced celery
• 1 TBS minced red onion
• 1/4 tsp celery seed
• 1/4 tsp dill weed
• 1/4 tsp onion powder
• 1/4 tsp salt (or to taste)
• 1/4 tsp coarse ground black pepper
• 1 tsp light olive oil
• 2 TBS (or to taste) good quality mayonnaise
• 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
• 3 slices of Swiss cheese
• 6 TBS grated cheddar cheese

Instructions

1. Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
2. Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
3. Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
4. Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
5. Divide the tuna mixture evenly between the bread rounds.
6. Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
7. Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
8. Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, soup, etc.)

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