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Open-Faced Tuna Melts

Casting about for a way to get your family to eat more fish? These simple open-faced sandwiches are rich in healthy omega-3 oils and flavor! “I’ve enjoyed this recipe for 20 years and usually serve it for Sunday lunch.” Alice Strapp-Meister - New Ross, NS
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 1/4 cup fat-free mayonnaise
  • 2 tablespoons chopped green pepper
  • 1-1/2 teaspoons chopped onion
  • 1-1/2 teaspoons chopped celery
  • 1-1/2 teaspoons prepared mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 can (6 ounces) tuna, drained and flaked
  • 2 hamburger buns, split and toasted
  • 4 slices tomato
  • 2 tablespoons shredded reduced-fat cheddar cheese

Directions

  • In a small bowl, combine the first six ingredients; stir in tuna. Spread over each bun half; top with a tomato slice. Sprinkle with cheese.
  • Place on a baking sheet. Broil 3-4 in. from the heat for 3-5 minutes or until lightly browned and cheese is melted.
Nutrition Facts
2 each: 276 calories, 5g fat (2g saturated fat), 34mg cholesterol, 833mg sodium, 28g carbohydrate (7g sugars, 2g fiber), 28g protein.
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Reviews

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Average Rating:
  • abreendre
    Feb 13, 2013

    Great taste. I plan on filling a broiler pan and putting them out for a brunch. Easy to do after the eggs are out of the oven.

  • euge1
    Feb 14, 2012

    No comment left

  • rlittleb
    Jun 18, 2011

    My husband and I both loved this recipe. It has already become a favorite quick weekday meal.

  • lpeters86
    Aug 22, 2010

    Perfect light dinner for a summer evening!

  • SherryRoss
    Feb 24, 2010

    I will try this recipe again, except I will add some pickle relish and a little mayo. It was very dry and lacked flavor. I think the pickle relish of just the juice will help the flavor

  • sarahjd80
    Jan 23, 2010

    No comment left

  • dawnrosanne
    May 13, 2009

    These were great and I don't usually like tuna. I doubled the recipe and ended up with about 8 half sandwiches.

  • glo58bes
    May 11, 2009

    No comment left