Open Face Tuna Melts

5 from 4 votes
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Mediterranean Open Face Tuna Melts will satisfy cravings with mouthwatering flaky tuna, olives, melted cheese, and zesty mix ins. Discover a delicious twist on a classic favorite today.

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Why Make These Open Face Tuna Melts

In the world of comfort food, few dishes can rival the timeless appeal of a perfectly made cheesy tuna melt. This classic sandwich, with its rich combination of flaky tuna, gooey cheese, and delightful toppings, has been a beloved lunchtime staple for generations. My version is a little lighter than the classic. For a vegetarian inspired lunch, try my Chickpea Salad Sandwich recipe it’s SO good!

This tuna melt has a big serving of protein. White beans and the tuna combined make this a powerhouse for your daily protein intake. You will feel satisfied and enjoy the heck out of it. It’s so easy to make, ready in about 20 minutes you will have a cozy, filling lunch. You can also try my Spicy Tuna Salad for this recipe to kick things up a notch.

Ingredients Needed.

Small bowls and plates with ingredients on them.

Canned Tuna. I always opt for high quality albacore tuna in water.

White Beans. Canned white beans offer a boost of protein and fiber. They also give the tuna salad a nice creamy texture you will love. Another great recipe using White Beans is my White Bean Chili. Another cozy protein loaded meal!

Seasoning. Black pepper and oregano.

Ground Dijon Mustard. I love the texture and flavor of stone ground dijon mustard.

All other ingredients and measurements can be found in the recipe card below.

 

Recipe Variations

Tuna. You can use tuna in oil however this will add some calories. You can also use canned salmon or canned chicken.

Olives. I use garlic stuffed olives but you can use any olive of choice, the focus it the rich and salty texture.

White Beans. You can also use canned garbanzo/chickpeas if needed, however the texture won’t be as creamy and the protein will be a bit lower.

Cheese. I recommend cheddar or swiss cheese for this one. Provolone would also be tasty and melty.

Steps To Make This Recipe

steps to make this recipe in glass bowls and on a cutting board.

Step One. Preheat the Oven: Set your oven to broil low and adjust the rack to the upper-middle position. Prepare the Tuna Mixture: In a bowl, combine the drained tuna, beans mayonnaise, Dijon mustard, pepper, oregano, chopped olives, red peppers and onion. Mix until well incorporated.

Step Two. Slice the bread and tomato if using. Place the bread slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes on each side, until they’re just golden brown. Place the tomato on the bread. Spread the tuna mix generously over the tomato.

Step Three. Top the melts with swiss or cheddar cheese slices. Place the assembled open-face melts back under the broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Let them cool for a minute, add cilantro garnish and serve.

Store leftovers in an airtight container or bag on the counter for up to 3 days.

Recipe FAQs

What tuna is best for this recipe?

Canned tuna, whether in water or oil, is typically used for convenience. You can choose your preferred type, but make sure to drain it before mixing it with the mayonnaise and other seasonings. I like to rinse the tuna off a bit to help lower the sodium.

Can I make open-face tuna melts in advance?

While it’s best to enjoy open-face tuna melts hot and fresh out of the oven, you can prepare the tuna mixture in advance and store it in the refrigerator. Assemble and broil the melts when you’re ready to eat for the best results. You can also air fry the melts to reheat them.

Tuna Melt Tips

Select the Right Bread:

  • Pick a sturdy bread that can hold up to the toppings and broiling process. Sourdough, rye, or whole-grain breads work well. Slicing the bread slightly thicker can also help it hold its shape and keep it from getting soggy in the center.

Spice It Up:

  • Experiment with seasonings and add ins. A pinch of paprika, a dash of garlic powder, or a hint of lemon zest can add extra depth of flavor to the tuna mixture.

Monitor the Broiling Process Carefully.

  • Keep a close eye on your open-face melts while they’re under the broiler. The cheese can go from perfectly melted to burnt in a matter of seconds. Be sure to hang close by and check often.

Recipe Pairings

Tuna melts are delicious on their own, but I love my Crispy Fries or Lemon Kale Caesar with them. You can also try my Kale Coleslaw or Zucchini Fries as sides. All are great!

Other Tuna Loaded Recipes To Enjoy

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Wooden cutting board and white plate with tuna salad and bread.
5 from 4 votes

Open Faced Tuna Melts

Mediterranean Open Face Tuna Melts will satisfy cravings with mouthwatering tuna, olives, melted cheese, and mix ins. Ready in 20 minutes.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4

Equipment

  • mixing bowls
  • sharp knives

Ingredients 

  • 2 – 5 oz cans albacore tuna, in water, *see notes
  • cup green olives, diced
  • cup roasted red peppers, diced
  • ¼ cup red onion, diced
  • ¼ cup mayonnaise , *more as needed
  • ¼ cup dijon mustard, *more as needed
  • ¼ tsp dried oregano
  • ¼ tsp black pepper
  • 1 cup white beans, *see notes
  • 1 tomato, sliced thin
  • 4 slices swiss cheese , *see notes
  • 1 Tbsp cilantro, chopped , for garnish

Instructions 

  • Preheat the Oven: Set your oven to broil low and adjust the rack to the upper-middle position. Prepare the Tuna Mixture: In a bowl, combine the drained tuna, white beans, mayonnaise, Dijon mustard, pepper, oregano, chopped olives, red peppers and onion. Mix until well incorporated.
  • Slice the bread and tomato if using. Place the bread slices on a baking sheet and lightly toast them under the broiler for 1-2 minutes on each side, until they're just golden brown. Place the tomato on the bread. Spread the tuna mix generously over the tomato. 
  • Top the melts with swiss or cheddar cheese slices. Place the assembled open-face melts back under the broiler for 2-3 minutes, or until the cheese is bubbling and golden brown. Let them cool for a minute, add cilantro garnish and serve. 

Notes

* canned chicken or canned salmon will also work well. You may use tuna in oil, but calories will be a little higher. 
*canned/cooked white beans work best. 
*cheddar or provolone will also work well. 
Store leftovers in an airtight container or bag on the counter for up to 3 days.

Nutrition

Serving: 1tuna melt | Calories: 473kcal | Carbohydrates: 15g | Protein: 27g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 899mg | Potassium: 568mg | Fiber: 5g | Sugar: 2g | Vitamin A: 537IU | Vitamin C: 10mg | Calcium: 229mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: lunch, Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 473
Keyword: 15 minute, 20 minute, tuna
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Recipe Rating




4 Comments

  1. 5 stars
    Wowwww this was SO tasty. I made it for lunches this week and just had my last few bites. Loved the white bean add!

  2. 5 stars
    Best little meal prep I’ve had in awhile I will add this to my weekly rotations 10/10

  3. 5 stars
    Excellent combination of flavors and it was very filling!