Warm up kids' tummies with the ultimate open-faced tuna melt recipe for cold winter days!
On a cool winter day, what's better than a gooey, chewy, toasty tuna melt? Busy moms have been making this classic, open-faced sandwich for years. Easy to make, this kid-pleasing recipe is also budget-friendly.
I love to serve open-face tuna melts as an early dinner, on days when my daughter needs fuel between school and her evening extra-curricular activities. This recipe also makes a great weekend lunch or a snack. It's a tummy-warming meal that's simple and quick for busy moms to prepare, and always a hit with kids. To make my tuna melt recipe healthier, I've tweaked the classic recipe, reducing the usual amounts of mayo and cheese, and boosting the taste with light and flavorful ingredients.
I've also got my own secret weapon - raisin bread - but you can skip this if you'd prefer and use regular white or whole wheat bread. Just don't knock it 'til you try it! At my house, we think tuna and raisins are a match made in heaven.
This recipe makes four open-face tuna melt sandwiches.
- 2 5 oz. cans chunk light canned tuna in water, drained
- 1 shallot, minced
- 1 tablespoon lemon juice
- 2 tablespoons light mayonnaise
- Salt and pepper, to taste
- Dash of Tabasco (optional)
- 1 celery stalk, minced
- 4 slices raisin bread, toasted (or use the bread of your choice)
- 4 thin tomato slices
- 1/2 cup shredded low-fat Old Cheddar cheese
Open-Face Tuna Melt Sandwich Recipe
- Preheat broiler.
- Add the first seven ingredients to a medium bowl and stir to combine.
- Place toast slices on an baking sheet (you can line it with foil for easy cleaning later).
- Divide the tuna mixture equally among the four slices of toast. Top each with a tomato slice. Sprinkle the cheese equally over each open-face sandwich.
- Place baking sheet in the oven (use the top rack setting) and broil for a couple of minutes, just until cheese begins to brown and bubble.
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