Open Faced Tuna Melt Recipe

A Memory in My Kitchen

My grandson Sam loves these tuna melts. He calls them fancy pizza. I still laugh at that. He would always sneak a piece of cheese while I cooked. That little hand was so fast.

Making food for people you love is a special thing. It is more than just a meal. It is a way to show you care without using words. That matters a lot.

Lets Get Toasty

First, we wake up the bread. Heat your oven to 350. Brush the bread with melted butter. Doesnt that smell amazing? Toast it on both sides until its light gold.

This step is so important. It keeps our melt from getting soggy later. A good crunch makes everything better. What is your favorite kind of bread to toast?

The Heart of the Matter

Now for the tuna salad. Mix everything in a bowl. The tuna, mayo, and all those little bits. The pickle and shallot add a nice little crunch.

Fun fact: The lemon juice does a secret job. It makes all the other flavors pop and taste brighter. I love little tricks like that.

Building Your Masterpiece

Take your toasted bread slices. Spread that yummy tuna mix on each one. Then, add a tomato slice and a slice of mozzarella. It is like building a little flavor tower.

This is where you can make it your own. Do you like more cheese or more tomato? I always add extra tomato from my garden in the summer.

The Big Finish

Now we broil it. Watch it closely. You want the cheese to be bubbly and golden in spots. This is the best part. It only takes a few minutes.

Pulling this hot, cheesy dish from the oven feels like a win. It is a simple joy. Serving a hot meal to someone is a small act of love. That matters, too.

Your Turn to Share

I would love to hear from you. What is your favorite quick meal to make? Is it a grilled cheese or maybe something else? Tell me all about it.

And if you try this recipe, let me know. Did you add anything special to your tuna salad? I am always looking for new ideas. Happy cooking, my friend.

Ingredients:

Ingredient	Amount	Notes
French bread	1 loaf (9 inches)
Tuna	2 cans (5 ounces each), drained
Mayonnaise	1/2 cup (119.5 g)
Celery salt	1/4 tablespoon
Shallot	2 tablespoons	finely diced
Dill pickle	1 tablespoon	finely diced
Lemon juice	1/2 tablespoon
Garlic	1 clove	minced
Kosher salt	1/2 teaspoon
Black pepper	1/2 teaspoon
Mozzarella cheese	8 slices
Unsalted butter	2 tablespoons	melted
Tomato	1 medium	sliced

My Cozy Tuna Melt Story

Hello, my dear! Let’s make my favorite lunch. It’s an open-faced tuna melt. This recipe always reminds me of my grandson. He used to sit right here at this counter. He loved watching the cheese get all bubbly. I still laugh at that. It’s such a simple, happy meal.

We start by getting our bread nice and toasty. This is the secret to a perfect melt. It keeps everything crisp. You don’t want a soggy bottom, do you? I learned that the hard way a long time ago. Now, let’s get our hands busy.

Step 1: First, turn your oven on to 350°F. Let it get warm and cozy. Take your French bread and slice it up. Make the slices about one inch thick. Lay them on your baking sheet. Brush the tops with melted butter. Doesn’t that smell amazing already?

Step 2: Pop that tray into the warm oven. Bake the bread for five minutes. Then, take it out and flip each piece over. Brush this other side with butter, too. Put it back in for another five minutes. You want a light golden color. (A hard-learned tip: Don’t walk away! They can burn so fast.)

Step 3: While that toasts, let’s make the tuna salad. Get a medium bowl. Put in your drained tuna and mayonnaise. Add the celery salt, shallot, and dill pickle. A little lemon juice and minced garlic go in next. Finally, a bit of salt and pepper. Mix it all together until it’s happy. What’s your favorite thing to add to tuna salad? Share below!

Step 4: Your toasted bread should be ready now. Take it out of the oven. Spread a big spoonful of tuna on each slice. Be generous! Top each one with a tomato slice. Then, add a slice of mozzarella cheese. It looks so pretty, like little edible boats.

Step 5: Now, change your oven to broil. Carefully put the tray back in. Watch it very closely. In about five to seven minutes, the cheese will melt. It will get bubbly and have golden spots. Serve them hot, right away. They are the best when the cheese is still stretching.

Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: 4 servings
Category: Lunch

Three Fun Twists to Try

This recipe is wonderful as it is. But you can also play with it. I love trying new things in the kitchen. It keeps cooking fun. Here are a few ideas I’ve enjoyed over the years.

The Pizza Lover’s Melt: Use pizza sauce instead of mayo in the tuna. Top with mozzarella and a sprinkle of oregano.

The Garden Veggie Melt: Skip the tuna. Use mashed chickpeas instead. Add some finely chopped carrot for a sweet crunch.

The Zesty Pickle Melt: Add extra diced pickle and a tiny pinch of red pepper flakes. It gives it a nice little kick.

Which one would you try first? Comment below!

The Perfect Plate

Now, what to serve with your beautiful tuna melts? A simple side makes it a full meal. I think a small green salad is just perfect. The fresh lettuce is so nice with the warm, cheesy bread. A bowl of tomato soup is another classic friend for this dish.

For a drink, I have two favorites. A glass of crisp lemonade is always refreshing. For the grown-ups, a cold lager beer pairs wonderfully. It cuts through the richness of the cheese. Which would you choose tonight?

Keeping Your Tuna Melts Tasty Later

Let’s talk about keeping these melts for another day. They are best eaten right away. But you can store them in the fridge for up to two days.

Just let them cool completely first. Then wrap them tightly. I once put a warm melt in the fridge. It made everything steamy and soggy.

You can also freeze the toasted bread and tuna mix separately. This lets you make a quick lunch anytime. Batch cooking saves you so much time on a busy day.

It means a good meal is always close by. To reheat, use your oven or toaster oven. It keeps the bread from getting soft. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Tuna Melt Troubles

Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. First, if your bread is not crispy enough, you did not toast it long enough.

I remember when my first batch came out soft. Now I make sure it is light golden brown. This matters because a good base holds everything together.

Second, if your tuna salad is too dry, add a touch more mayonnaise. A moist mix is more flavorful and enjoyable. Third, always watch the broiler.

It can burn the cheese in a blink. Turning the baking sheet helps it melt evenly. Getting these steps right makes you a more confident cook. Which of these problems have you run into before?

Your Tuna Melt Questions Answered

Q: Can I make this gluten-free? A: Yes. Just use your favorite gluten-free bread. It works just as well.

Q: Can I make the tuna salad ahead? A: Absolutely. Make it a day before. The flavors get even better.

Q: I do not have a shallot. What can I use? A: A little red or yellow onion is a fine swap.

Q: Can I make a smaller portion? A: Of course. Just use half of all the ingredients. It is easy to scale.

Q: Any optional add-ins? A: A sprinkle of paprika on the cheese adds a nice color. *Fun fact: The word “paprika” comes from the Hungarian word for pepper.* Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love this recipe as much as I do. It always reminds me of lunch with my grandson. He likes to add a little extra pickle.

I would be so happy to see your creations. Sharing food is a way of sharing joy. Please show me what you made in your kitchen.

Have you tried this recipe? Tag us on Pinterest! I look at every single photo. It makes my day.

Happy cooking!

—Fiona Brooks.