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Open Faced Tuna Melt

Tuna Melt

Tuna Melt is an incredible summer sandwich made with a ridiculously flavorful tuna salad and cheese on slightly crisp sliced bread, then topped with tomatoes and avocado. An easy picnic must-have or quick lunch fix that can be prepared either in the oven or on the stovetop. This will become your new favorite!
Course Appetizer, Lunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 249kcal
Author Imma


  • Medium bowl mix
  • Baking sheet pan or a large cast-iron pan
  • Spatula


  • 2 tablespoons (28ml) butter or olive oil 
  • 4 slices bread 

Tuna Salad  

  • 6- 8 ounce canned tuna , drained 
  • 1 green onion , finely chopped, about (2 tablespoons) 
  • 1 celery stick , finely chopped (¼ cup) 
  • ½ tablespoon  (2g) fresh parsley , chopped 
  • 1 teaspoon (4g) Creole seasoning  
  • 1 teaspoon (5g) minced garlic
  • juice of ½ lemon 
  • ¼ cup (58g) mayonnaise 
  • ½ tablespoon (7.5ml) Dijon mustard  
  • salt to taste 

Optional Ingredients  

  • 1 avocado , sliced(optional) 
  • 1-2 tomatoes , sliced 
  • ⅓ - ½ cup (37.67g-56.5g) shredded mozzarella 


Oven Method

  • Preheat oven to 375° Degrees F (190 C). While the oven is heating up, proceed with making the tuna salad.  
  • In a medium bowl, mix together tuna, green onion, celery, parsley, Creole seasoning, garlic, lemon juice, mayonnaise, mustard, and salt to taste.
  • Place bread slices on a lined baking sheet, then brush one side of bread with melted butter or olive oil. Toast for about 2-3 minutes. Remove bread slices from the oven.
  • Top bread with tuna salad, a slice or grated cheese, and any filling (tomatoes and/or avocado). Then cover with the other slice bread. 
  • Place on a baking sheet and bake until cheese is melty - 5 to 8 minutes. 
  • For an open-face sandwich, DO NOT top the sandwich with the other piece of bread. Leave as is and place in the oven until both sides are melted.

Skillet Method 

  • Divide the tuna salad equally- in half or thirds, depending on the number of sandwiches you are making. 
  • Place tuna salad on half of the bread slices (2 or 3), and evenly spread on the slice.  
  • Followed by cheese and additional ingredients, tomato, and avocado(optional). Brush with butter. 
  • Heat a large cast-iron or non-stick skillet over medium-heat. Add about 1 -2 tablespoons of butter to the skillet.
  • Place sandwich and cook for about 2-3 minutes on one side.
  • Carefully flip sandwich using a spatula to aid in the process. You can equally flip without a spatula and let it cook for 2-3 more minutes until cheese melts and bread is brown and toasty. 
  • Remove and serve warm.


Serving: 1g | Calories: 249kcal | Carbohydrates: 12g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 223mg | Potassium: 813mg | Fiber: 8g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 2mg