Open-Face Tuna Melt

This easy and delicious open-face tuna melt is the perfect light lunch or dinner. Creamy tuna salad on a slice of sourdough bread with crisp bacon, tomato and sharp cheddar cheese.

Course dinner, Lunch, Main, Main Course, Main dish

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 801kcal

Author Jessy Freimann

Equipment

Ingredients

1 can Tuna fish well drained
2 Tablespoons Mayonnaise
1 Tablespoon sweet relish
1 rib celery diced
4 slices sharp cheddar cheese
1 tomato thinly sliced
6 pieces Bacon fried crisp
2 slices sourdough bread
1 Tablespoon butter

Instructions

In a small container, mix drained tuna, mayonnaise, relish and celery until well combined.
Melt half the butter in a large fry pan over medium high heat. Toast one side of the bread until golden brown and remove from the pan.
Melt the remaining butter and place the bread slices back into the pan, un-toasted side down.
Split tuna salad between both slices of bread and top with bacon, tomato and cheese.
Cook for 3 minutes and then cover the pan. Cook another 3 minutes until the sandwich is heated through and the cheese is melted. Serve immediately.

Notes

This is best eaten right away but leftover last up to 2 days in the refrigerator.

Nutrition