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Overhead view of an Open-Faced Tuna Melt in a white plate with celery and tomatoes in the background.
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5 from 4 votes

Open-Faced Tuna Melts with Tomato (Quick & Easy Recipe!)

This Open-Faced Tuna Melts with Tomato recipe is so easy to make. It is made with common pantry ingredients and is ready in just 15 minutes!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Lunch, Main
Cuisine: American
Keyword: Open-Faced Tuna Melts, Tuna Melts with Tomato
Servings: 6 sandwich halves
Calories: 360calories
Author: Alia Kay

Ingredients

  • 2 (6-ounce) cans tuna, drained
  • 2 stalks celery, finely chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 6 slices bread
  • 2 medium tomatoes, diced
  • 1 cup shredded Cheddar cheese
US Customary - Metric

Instructions

  • Preheat the broiler.
  • In a mixing bowl, combine tuna, celery, red onion, parsley, mayonnaise, lemon juice, salt, and pepper.
  • Place the bread slices on a baking sheet and place under the broiler for 1–2 minutes until toasted.
  • Turn the bread slices over and toast the other sides. Remove from oven.
  • Top each piece of toast evenly with the tuna mixture. Then top equally with tomato and cheese.
  • Place in oven and broil for about 3 minutes or until the cheese is melted. Serve warm.

Notes

  1. If you would like a bit of heat, try adding some hot sauce (like Tabasco) over the tomatoes before sprinkling them with cheese.
  2. For best results, serve the tuna melts immediately after preparing them, as they can get soggy if you let them sit for too long.

Nutrition

Calories: 360calories | Carbohydrates: 17g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 417mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 11mg | Calcium: 190mg | Iron: 2mg