How to make Open Faced Tuna Melt?(Easy and tasty)

Arugula, summer tomato slices, albacore tuna in olive oil, thick slices of cheddar, and a generous amount of freshly ground black pepper, basil, and balsamic glaze are all placed on top of whole grain bread.

Even though they are among the Open-Faced Tuna Melt and tastiest sandwiches to make, tuna melts are far too frequently overlooked.

Additionally, a decent tuna melt is never more than a few minutes away because the majority of us always have a loaf of bread, cheese, and several cans of tuna on hand.

You can make a simple tuna melt by combining bread, tuna (or tuna salad), and cheese; alternatively, you can go gourmet by including other seasonal ingredients.

What’s on this open-faced tuna melt?

• granola bread
• Arugula (or any green)
• Tomato (it’s always best to use tomatoes from your summer garden!)
• belly of albacore tuna (in olive oil)
• thick cheddar cheese slices (we love the Cabot sandwich slices)
• a basil plant
• You could also substitute balsamic vinegar or your preferred vinaigrette for the balsamic glaze.
• freshly powdered black pepper in plenty (black pepper and tuna are such a great pair)

Use any canned tuna you choose, whether it’s chunk light, chunk white, canned in olive oil, canned in water, or tuna belly (which we adore!). We prefer tuna canned in olive oil since it’s silkier, richer, tastier, and more gratifying than tuna canned in water.

How are these simple tuna melt made?

The bread is always toasted first. Place the bread on the tin foil and then top with arugula, tomato, tuna, and cheddar.

Remove from the oven once the cheese melts and starts to bubble under the broiler. Basil, freshly ground black pepper, and balsamic glaze should be added on top.

Here’s how to prepare this tuna melt with an open face:

Whole grain bread topped with arugula, sliced summer tomato, albacore tuna in olive oil, thick slices of cheddar, and lots of freshly ground black pepper, basil, and balsamic glaze.

Ingredients

• 2 slices of whole grain bread the heartier the better
• 8 leaves arugula
• 1/2 medium tomato sliced
• 1 can tuna in olive oil
• 4 thick slices of cheddar cheese
• 4 leaves of fresh basil
• Freshly ground black pepper
• Balsamic glaze

Instructions

1. The bread slices are toast. Set the broiler to high.
2. On a piece of tin foil, place the toasted bread. Add arugula, tomato, tuna, and cheddar to the top of each slice.
3. For 1-2 minutes under the broiler, the cheese should melt and bubble. Take it out of the oven.
4. Add some balsamic glaze, black pepper, and fresh basil leaves on top.

Nutrition

Calories: 186kcal Carbohydrates: 2g Protein: 26g Fat: 8g Saturated Fat: 2g Polyunsaturated Fat: 3g Monounsaturated Fat: 3g Cholesterol: 17mg Sodium: 321mg Potassium: 268mg Fiber: 1g Sugar: 1g Vitamin A: 489IU Vitamin C: 5mg Calcium: 37mg Iron: 1mg