Open-face tuna melts are the perfect quick and easy lunch or dinner that doesn’t skimp on nutrition or flavor!
As a busy mom and dietitian, I know the struggle of trying to get a quick, nutritious meal on the table, especially one that actually tastes good! This open-face tuna melt hits all the marks: delicious, simple, quick, and incredibly nutritious.
It’s one of my go-to recipes for those hectic days when I need something fast, filling, and balanced—but still light enough to leave me feeling good afterward.
This takes just minutes, but for a serving of fish that is just heat and eat, I love the Costco Salmon Burgers for a super easy and quick lunch!
What I love most about this recipe is how easy and versatile it is. With a few pantry staples, I can throw this together in 15 minutes flat, whether it’s a quick lunch between work calls or a low-effort dinner after a busy day with the kids. Plus, it’s packed with protein and fiber, two nutrients that will keep you satisfied and energized long after you’ve eaten the last crumb.
With the mild-flavored tuna and cheesy topping– this recipe is a hit for the whole family. It’s the kind of meal that makes life feel just a little easier, and I think you’re going to love it as much as I do!
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What makes this tuna melt healthy
- High in protein: With tuna and Greek yogurt as the main ingredients, this sandwich is loaded with protein to keep you full and energized.
- Lower in fat: Using Greek yogurt instead of mayo reduces unhealthy fats while adding a creamy texture.
- Fiber boost: Whole-grain bread provides fiber to support digestion and keep you satisfied longer.
- Nutrient-rich toppings: Adding spinach or tomato boosts vitamins and antioxidants, making this sandwich even more nutritious.
Ingredients you’ll need
Here’s what you’ll need to make these simple, open-face tuna melts:
- Tuna: Use canned tuna in water for a lean protein base. I prefer to use sustainably caught skipjack (light) tuna, which is lower in mercury and doesn’t contribute to overfishing practices!
- Greek yogurt: Adds creaminess and protein without the extra fat of mayo. I like my tuna to be a little on the dryer side, so the Greek yogurt in the recipe is minimal, but you can always add more!
- Dijon mustard: A tangy kick that complements the tuna perfectly.
- Fresh lemon juice: Brightens the flavors and cuts through the richness.
- Seasonings: Garlic powder, dried dill, salt, and pepper add the perfect herbed flavor.
- Bread: Whole-grain or sourdough bread is my favorite to give this sandwich a sturdy base with extra fiber and flavor.
- Cheddar cheese: Adds a gooey, melty topping and flavor you can’t beat.
- Optional toppings: Baby spinach or tomato slices for added freshness and nutrients.
How to make an open-face tuna melt
- Prepare the tuna salad: In a bowl, mix the drained tuna, Greek yogurt, Dijon mustard, lemon juice, garlic powder, dill, salt, and pepper until well combined.
- Assemble the open-face sandwiches: Preheat your broiler or toaster oven. Lay the bread slices on a baking sheet and spread the tuna mixture evenly on each slice. Add spinach or tomato slices if using, then top with a slice of cheddar cheese.
- Melt and toast: Place the sandwiches under the broiler for 3–5 minutes, keeping a close eye to avoid burning, until the cheese is melted and bubbly.
- Serve: Remove from the oven, let cool slightly, and enjoy! Pair this sandwich with a simple salad or soup for a complete meal.
Top tips to make the best tuna melt
For the BEST tuna melt, make sure you follow these key tips:
- Drain the tuna well: Too much liquid will make the tuna salad soggy, making your bread soggy.
- Adjust the creaminess: I prefer my tuna salad on the dryer side, but if you like it creamier, just add another tablespoon or two of Greek yogurt to the tuna salad.
- Choose the right bread: Don’t use basic white or soft wheat bread for this recipe, it’s not hearty enough for this recipe. Whole-grain bread or a hearty slice of sourdough will keep its shape better.
- Watch the broiler: The broiler can go from perfect to burnt very quickly, so keep a close eye on the sandwiches as they toast. I like to leave my oven door cracked open just a bit so I am well aware that I have a sandwich in there!
How to adapt this recipe for a low-energy day
This recipe is already incredibly simple, but you can make it even easier for days you need a little extra support:
- Use a flavored tuna salad like Wild Planet ready-to-eat wild tuna, bean, and corn salad mixed with a little Greek yogurt, and skip the rest of the seasonings and vegetables.
- Use bottled lemon juice and 1-2 teaspoons of herb seasoning (like this one) instead of individual seasonings to reduce the ingredients you need to get out.
Variations
Mix it up or get inspired to use up what you have with these variations:
- Spicy tuna melt: Add a pinch of red pepper flakes, chili crisps, or a drizzle of hot honey to the tuna salad for a little heat.
- Avocado tuna melt: Add mashed avocado under the tuna mixture for extra creaminess and healthy fats.
- Gluten-free: Use gluten-free bread for a celiac-friendly option.
- Low-carb: Swap the bread for halved bell peppers or zucchini boats as a base.
- Herby twist: Add chopped fresh parsley, basil, or chives to the tuna salad for extra freshness.
Storage and reheating instructions
The tuna salad portion of this recipe is perfect for making ahead of time and enjoying all week long! Don’t add the tuna salad to the bread or melt the cheese until you’re ready to eat it.
Store leftover tuna salad in an airtight container in the refrigerator for up to 3-4 days.
TIP: You may need to add an extra tablespoon of Greek yogurt to the tuna salad after it’s been in the refrigerator if it seems a little dry!
Open Face Tuna Melt Recipe
📖 Recipe
Ingredients
- 2 cans 5 oz each tuna in water, drained
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon dried dill
- Salt and black pepper to taste
- 4 slices whole-grain bread or sourdough for a heartier option
- 4 slices cheddar cheese
- Optional: baby spinach or tomato slices for topping
Instructions
- Prepare the tuna salad: In a medium bowl, mix the tuna, Greek yogurt, Dijon mustard, olive oil, lemon juice, garlic powder, dill, salt, and pepper until well combined.
- Assemble the melts: Preheat your oven broiler or toaster oven. Lay the bread slices on a baking sheet and spread a generous layer of the tuna mixture on each slice of bread. If using toppings like tomato slices or baby spinach, add them on top, then place a slice of cheese on top of each open-face sandwich.
- Melt and toast: Place the baking sheet under the broiler for 3–5 minutes, or until the cheese is melted and bubbly. Keep an eye on it to avoid burning!
- Serve: Remove from the oven, let cool slightly, and serve immediately. Pair with a side of mixed greens or a cup of soup for a balanced meal.
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