How to Cook Perfect Open faced tuna melt

Open faced tuna melt. Casting about for a way to get your family to eat more fish? In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice.

This classic tuna melt has the perfect amount of crunch, melty cheddar cheese, and veggies. Melts are one of my favorite types of lunch sandwiches. This Tuna Melt is served open-faced and will transport you to your favorite deli with delicious homemade tuna salad, fresh sliced tomato, and ooey-gooey mozzarella cheese, all on top of freshly toasted french bread! you can have Open faced tuna melt using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Open faced tuna melt

1. It's 2 can of (5 oz) chicken of the sea tuna.
2. It's 1 medium of shallot,minced(approx.2 tbsp).
3. You need 2 tbsp of plain non-fat greek yogurt.
4. You need 1 tbsp of lemon juice.
5. It's 1 tbsp of minced parsley.
6. Prepare 1/8 tsp of sea salt.
7. Prepare 4 slice of 100% whole-wheat bread, toasted.
8. Prepare 2 of fresh tomatoes, sliced.
9. You need 1/2 cup of shredded sharp cheddar cheese.

This would also taste amazing on my homemade Amish White Bread! Pita breads are spread with creamy dressing, topped with tuna, tomatoes, green onions and cheddar cheese then baked for warm and tasty sandwiches. Open-Face Tuna Melt. this link is to an external site that may or may not meet accessibility guidelines. This Open-faced Island Trollers Tuna Melt is a great light lunch for these summer months.

Open faced tuna melt instructions

1. Preheat broiler.
2. Combine tuna,shallot,Greek yogurt,lemon juice,parsley, and salt in a medium bowl. If desired you can add some black pepper or hot sauce for additional flavor..
3. Spread 1/4 cup of the tuna mixture on each slice of toast; top with cheese and tomato..
4. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 min.

Enjoy with Ketchup if you would like..bread, canned light tuna (canned albacore white tuna is higher in mercury) mixed with light mayo, and is topped with the signature bubbly, melted cheese. Sometimes I like to add a squirt of hot sauce into the mayo to kick up the heat… and serve it open-faced for twice the volume and double the bites. The Tuna Melt - Open Face, Insert Hypocrisy. If you watch as much food television as I do, then I'm sure you've heard a celebrity chef or two, pontificating about the horrors of combining cheese and fish. They say it's never acceptable, no exceptions, never, ever.