Print

Simple Open-Face Tuna Melt 

An open face tuna melt topped with melted cheddar cheese, served on whole-grain bread with baby spinach on a white plate.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale

2 cans (5 oz each) tuna in water, drained

2 tablespoons plain Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/2 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

  1. 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.
  2. 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.
  3. 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!
  4. 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.

Notes

If it seems a little too dry, just add an extra tablespoon or two of Greek yogurt!

Nutrition