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Open-Face Tuna Melts Recipe

"Mom used to make these quick-and-easy sandwiches for us using leftover hamburger buns and fresh tomatoes out of the garden," recalls Sandy McKenzie of Braham, Minnesota. "They're a nice warm change from the usual tuna sandwich," They're also a snap to assemble, easy to eat...and only 40¢ each.

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Open-Face Tuna Melts Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

5 10 15

Ingredients

2 cans (6 ounces each) tuna, drained and flaked
1/4 cup Miracle Whip
1 green onion, finely chopped
1 medium dill pickle, finely chopped
1 teaspoon horseradish sauce
4 hamburger buns, split
1 medium tomato, cut into 8 thin slices
8 slices process American cheese

Directions

In a bowl, combine the first five ingredients. Place buns cut side up on a baking sheet. Spread tuna mixture evenly over buns; top with tomato. Bake at 350° for 5 minutes. Top with cheese. Bake 3-5 minutes longer or until cheese is melted. Serve warm. Yield: 8 servings.

Originally published as Open-Face Tuna Melts in Quick Cooking May/June 1998, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Open-Face Tuna Melts

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Reviewed on Jun. 20, 2011 by namayna

My Mom made this for me when I was little and I absolutely loved it. I have been looking all over for the recipe, my mom has since passed away. Thanks so much for this recipe, it brings back memories and my 12 year old loves it as much as I did when I was that age.

Reviewed on Jan. 28, 2010 by dverzic

This was a llittle bland. I used lowfat mayo though instead of Miracle Whip. That might've made a difference. Seemed like it needed more pickle and onion. I might try it again, but will probably just use my own tuna salad recipe.