Description
A comforting open faced sandwich with creamy tuna salad and bubbly melted cheddar on crisp toasted bread.
Ingredients
Units
Scale
- 2 cans tuna in water, about 160 grams each, drained well
- 1/3 cup mayonnaise
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 thick slices bread
- 1 cup cheddar cheese, freshly shredded
- 1 medium tomato, thinly sliced
Instructions
- Preheat oven to 200 degrees Celsius and line a baking sheet.
- Mix tuna, mayonnaise, celery, red onion, salt, and black pepper in a bowl.
- Arrange bread slices on baking sheet.
- Spread tuna mixture over bread, top with tomato slices and shredded cheddar.
- Bake 8 to 10 minutes until cheese melts.
- Broil 1 to 2 minutes until bubbly and lightly golden.
- Cool slightly and serve warm.
Notes
- Toast bread lightly before topping for extra crispness.
- Drain tuna thoroughly to prevent sogginess.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 open faced melt
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg