Skyler Tuna salad is an easy go-to meal at my house. Especially when you spread it on a slice of artisan baked bread, top it with a slice of cheese, and melt it to creamy perfection! I prefer open-faced tuna melts and often top them with a thick slice of tomato before adding the cheese and popping it under the broiler.
Use your favorite tuna salad recipe for these sandwiches or try my recipe below. Either way don’t skimp on the herbs. They are popping this time of year and will make your melts shine!
Open-Faced Herbed Tuna Melts
This recipe is great for a quick lunch or an easy dinner. Cut back on calories by using greek yogurt in place of mayo. Try adding chopped celery or nuts for an added crunch.
Ingredients
- 4 slices homemade or bakery artisan bread, toasted
- 10 oz. tuna, drained if necessary
- ¼ cup Greek yogurt, sour cream, or mayonnaise
- 1 tsp. Dijon, yellow, or coarse-grain mustard
- 1 tsp. hot sauce
- ¼ cup minced red or green onion
- ¼ cup chopped fresh herbs, such as parsley, chives, dill, and/or cilantro
- 4 slices fresh tomato (optional)
- 4 slices Swiss, havarti, or cheddar cheese
- Salt and black pepper, to taste
Instructions
- Preheat broiler to HIGH. Position top rack about 6 inches from the heat source.
- In a medium bowl combine tuna, yogurt, mustard, hot sauce, onion, and herbs. Divide mixture among the toasted bread slices.
- Top each sandwich with a tomato slice (if using) and a slice of cheese.
- Broil sandwiches until cheese is bubbly, about 4 minutes. Season to taste with salt and pepper.
