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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 3 votes

Open-Faced Tuna Melt

This Open-Faced Tuna Melt recipe is so quick and easy to make. It is made with common pantry ingredients and is ready in just 15 minutes!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch, Main
Cuisine: American
Keyword: Open-Faced Tuna Melt
Servings: 6 sandwich halves
Calories: 292calories


  • 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


  • 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 immediately.


  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.


Calories: 292calories | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 395mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 814IU | Vitamin C: 11mg | Calcium: 191mg | Iron: 1mg