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.
Servings: 4
Equipment
- mixing bowls
- sharp knives
Ingredients
- 2 - 5 oz cans albacore tuna, in water *see notes
- ⅓ cup green olives, diced
- ⅓ 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