Traditional recipes

Canned Tuna Open-Faced Sandwich

Canned Tuna Open-Faced Sandwich

Yasmin Fahr

Canned Tuna Sandwich

OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below.

This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside.

Click here for 8 Sweet and Savory Sandwiches.

Ingredients

  • One 7-ounce jar of oil-packed tuna
  • 1 Tablespoon chopped chives
  • 1 Tablespoon chopped scallions, white and green parts
  • Pinch of red chile flakes
  • Juice of 1 lime
  • Salt and pepper, to taste
  • 4 -5 grape tomatoes, sliced in half lengthwise
  • 2 pieces of Bibb lettuce
  • 2 thick slices Pugliese bread or other crusty bread
  • Cilantro leaves, torn, for garnish (optional)

Open Faced Tuna Sandwich

Canned tuna has to be one of the most boring proteins one can prepare food with. Most recipes with canned tuna direct us to make tuna casserole, tuna salads, or the infamous tuna sandwich. I mean really, how often do you get excited enough about canned tuna to pull it off the shelf and cook with it prior to the expiration date? I’m not even sure tuna has an expiration date, but you get my point.

In another attempt to create something out of nothing, I pulled a dusty can of tuna off the shelf, threw some ingredients together in a bowl and came up with a tuna sandwich that has become a fan favorite in the glutton household. I know…I’m feeding you another tuna sandwich recipe. But trust me after trying this sandwich you’ll be picking up some additional cans of tuna so that you can savor the taste of this recipe again.

Preparation & cooking time around 5-10 minutes

Ingredients:

  • 1 can of albacore tuna (white meat tuna)
  • 1/8 cup of sour cream
  • 1/8 cup of mayonnaise
  • ½ tsp salt and pepper
  • ½ tsp red pepper flakes *
  • around ½ cup of shredded cheddar or mixed cheese
  • 1 tsp Olive oil

*Feel free to substitute your favorite bread or the only bread on hand for the ciabatta


This healthy tuna melt is excellent on its own, but you can definitely add a side if you want to round out the meal. You could serve your tuna sandwich with a green salad or a cup of soup. This Tomato Basil Soup or French Onion Soup would be delish. You could also serve it with potato salad or a dill pickle.

  • Swap the whole grain bread for bagels, sourdough, English muffins, or whatever you have on hand.
  • Use another cheese like Swiss or gouda in place of the cheddar.


How to make Open Faced Tuna Melts:

  1. Prep. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
  2. Prep tuna. Open the cans of tuna, and strain in a colander. Break apart the big chunks with a fork.
  3. Combine the ingredients. In a medium bowl, combine the strained tuna, chopped celery and red onion, and the seasonings – the celery seed, dill seed, onion powder, kosher salt, and freshly ground black pepper. Mix well.
  4. Add dressing. Combine the mayonnaise and olive oil in a small bowl, and then add to the tuna. Mix well. Taste and add more seasoning or dressing as needed.
  5. Assemble tuna melts. Place the bread/English muffins on the baking sheet. Add a heaping scoop of tuna salad to each piece of bread. Then top with cheese.
  6. Bake. Bake tuna melts for approximately 15 minutes. Broil for a minute, if you like that golden brown top.
  7. EAT.

Keto Creamy Tuna Open Sandwich

Tomorrow&rsquos 5g carb Lunch- Creamy Tuna Open Sandwich on homemade keto-friendly bread!

Ingredients

  • 3 - Egg
  • 5 oz - Cream Cheese
  • 2 tsp - Psyllium Husk
  • 1 tsp - Lemon Juice
  • 1/2 tsp - Baking Powder
  • 1 tsp - Salt

Tuna Topping

  • 3/4 cup - Mayonnaise
  • 6 oz - Canned Tuna
  • 1/3 cup - Mozzarella Cheese
  • 1/3 cup, chopped - Green Onions
  • 1/3 cup, chopped - Pickles
  • to taste - Black Pepper
  • 2 cloves, minced - Garlic
  • to taste - Salt

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Tips for Making an Open Faced Tuna Melt

This open faced tuna melt recipe is nothing like the one you remember from your childhood. You know, the tuna melt on white bread, with lots of mayonnaise and American cheese? This is a healthy tuna melt recipe that is lower in fat but still tastes amazing.

I have been trying to buy more products that are made in the United States. And, when it comes to tuna, I’ve been using tuna from American Tuna which is an American based company that has MSC Certified Sustainable Pole and Line Caught Albacore Tuna. Plus, it’s caught and canned in America.

What are the best toppings for tuna melts?

I tend to add some fresh garden greens to my sandwich because we have so many of them during the summer. But, you can also add slices of tomato. Or, why not try a slice of avocado. That’s a great way to add even more nutrition to your sandwich.

How to make a tuna melt

Ingredients for open faced tuna melts

  • Bread
  • Tuna
  • Mayonnaise (try my homemade olive oil mayonnaise)
  • Arugula or other fresh greens
  • Celery seed
  • Onion powder
  • Chopped onion, celery or bell peppers (optional)
  • Cheddar cheese (or mozzarella, Havarti, or Swiss)

Tools needed

All you need to do is drain the canned tuna and mix it with the other ingredients. Then, place a scoop of tuna on a slice of bread and top it with cheese. Place it in the oven for a few minutes until the cheese melts. Then, add fresh greens or your choice of sliced vegetables.

What should I serve with this?

There are lots of different sides for a tuna melt. Why not try my homemade cream of tomato soup. Or, these sweet cucumber sandwich pickles are a delicious choice as well. Why not try a handful of these homemade potato chips.

Frequently asked questions

What is the best bread for tuna melts?

Any type of firm bread will work well when making this sandwich. But, for the best open faced tuna melt, I really love the taste of homemade bread. You can use a thick cut bread or one that is thinly sliced. I also like an open faced faced tuna melt on an English muffin. There are lots of healthy toppings for English muffins.

But, there are other options as well. You can make this sandwich on a bagel, a pita, or a tortilla. And remember, you can use white or whole-grain options. It will really work on any type of bread. Just experiment until you find your favorite.

How do I melt the cheese?

In the traditional sandwich recipe, you use two pieces of bread and you fry or grill it on both sides to make the cheese melt. When you use only one piece of bread, you will need to bake or broil the sandwich so that the cheese melts. This eliminates the need for buttering the bread. And, it helps keep the carbs lower since you are using only one piece of bread for your sandwich.

Just place the open faced sandwich in the oven and heat until the cheese is melted. Don’t let it burn (unless you like it that way).

How can I store leftovers?

When making open faced tuna melts, I only make enough sandwiches to serve. You can store leftover tuna filling in the refrigerator in a tightly sealed container for up to three days. If you have a sandwich that you want to reheat, just place it back under the broiler for a few minutes until the filling is bubbly.


This salmon filling is full of deep, aromatic flavor. With the addition of fresh parsley and a juicy slice of tomato, the sandwich goes from blah and boring fresh to and exciting. It has everything you could want in a sandwich – crunchy bread, scrumptious filling, juiciness and freshness and it’s all topped off with melted cheese. For more recipes like this, visit Olgasflavorfactory.com.


Open-Faced Garden Tuna Sandwich

Tuna is one of my favorite go-to foods because it's high in protein, easy to prepare (because, hey it's already cooked!), affordable, and versatile. I've always recommended tuna to clients because it's such a simple way to prepare more meals at home and is very budget-friendly.

It's also one of the easiest ways to eat more seafood on a regular basis: The FDA and EPA encourages everyone to eat at least 8 to 12 ounces (2 to 3 servings) of seafood per week, so most of us need to be getting more seafood in our weekly meal plans! In addition to protein, tuna is also a great source of selenium, niacin, and b-vitamins which are all important for healthy metabolism, energy, and more - so you really get a lot of nutrition bang for your buck!

For this contest, Bumble Bee Seafoods challenged us to create fun, unique recipes to inspire people to eat more seafood. For this recipe, I used their Prime Fillet Solid White Albacore in Water because it's light and flaky, but the flakes are a little heartier than regular albacore. It works perfectly in this dish!

This dish is fresh, light, and perfect for summer. It was inspired by an open-faced "garden" sandwich I had recently at a local restaurant that was simply amazing! I love sandwiches, and that garden sandwich inspired me to use fresh herbs and a creamy chive and onion cream cheese for a great texture and amazing flavor in this dish.

There is also a light dressing made with lemon juice, parsley, green onions, and olive oil that gets used in the tuna, added to the bread before it's grilled, and also tossed with the greens, so there's flavor in every part of this sandwich!


Easy Tuna Carbonara

In just 30 minutes, you can make a delicious, creamy tuna carbonara with ingredients you probably already stock in your pantry and fridge. Simply fry up some bacon, sauté a few vegetables from the crisper, and toss with cream-enhanced eggs, canned tuna, and parsley.


This healthy tuna melt is excellent on its own, but you can definitely add a side if you want to round out the meal. You could serve your tuna sandwich with a green salad or a cup of soup. This Tomato Basil Soup or French Onion Soup would be delish. You could also serve it with potato salad or a dill pickle.

  • Swap the whole grain bread for bagels, sourdough, English muffins, or whatever you have on hand.
  • Use another cheese like Swiss or gouda in place of the cheddar.