Go Back
+ servings

Open Faced Tuna Salad Melt

An easy recipe to make ahead for quick lunches or turn into the most delicious open faced tuna salad melt. Ready to eat in just 20 minutes or less.
No ratings yet
Prep Time 5 mins
Refrigerate / Cook Time 15 mins
Course Appetizer, Dinner, lunch, Main Course, meal prep
Cuisine American
Servings 4 tuna melts


  • 2 cans albacore tuna, no salt added drained
  • 3 tbsp mayo or greek yogurt
  • 3 tbsp relish
  • 1 tbsp mustard
  • ¼ cup red onion chopped
  • 1 celery stalk chopped
  • ¼ cup yellow pepper chopped
  • 2 tbsp parsley or chives
  • pinch salt and pepper to taste

Tuna Salad Melt

  • Tuna Salad
  • Italian bread
  • 1 tomato sliced
  • white cheddar cheese
  • chives and parsley for garnish


Tuna Salad

  • Add drained tuna to a medium sized bowl. Add mayo, relish, and yellow mustard. Stir to combine.
  • Add red onion, celery, yellow pepper, and fresh herbs. Stir to combine. Salt and pepper to taste.
  • Refrigerate 15-20 minutes. Garnish with chopped chives or parsley. Serve with crackers.

Open Faced Tuna Salad Melt

  • Skip the refrigeration step. Slice Italian loaf. Butter each side and brown up in a skillet.
  • Break cheddar cheese slice in half. Add half on top of the slice of bread. Top with Tuna salad mixture. Place the other half of cheese on top of the tuna salad. Cover the skillet for 5-10minutes until cheese is melted.
  • Transfer to a plate. Top with sliced tomato. Sprinkle with salt and pepper. Add chopped chives and fresh parsley to garnish. Enjoy!
Keyword salad week, tuna, tuna salad
Tried this recipe?Let us know how it was!