Recipe: Appetizing Open faced tuna melt

Open faced tuna melt. To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and.

Open-Face Tuna Melt. this link is to an external site that may or may not meet accessibility guidelines. Open Faced Tuna Melt is the ultimate sandwich for all you tuna lovers! Serving them open faced is an easy way to make them healthier and cut the calories. You can have Open faced tuna melt using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Open faced tuna melt

1. It's 2 can of (5 oz) chicken of the sea tuna.
2. It's 1 medium of shallot,minced(approx.2 tbsp).
3. You need 2 tbsp of plain non-fat greek yogurt.
4. It's 1 tbsp of lemon juice.
5. You need 1 tbsp of minced parsley.
6. It's 1/8 tsp of sea salt.
7. It's 4 slice of 100% whole-wheat bread, toasted.
8. It's 2 of fresh tomatoes, sliced.
9. It's 1/2 cup of shredded sharp cheddar cheese.

Adding veggies to your tuna and serving it open-faced makes this classic sandwich healthier and lighter! By using only one slice of bread, you. This open faced tuna melt recipe is nothing like the one you remember from your childhood. You know, the tuna melt on white bread, with lots of mayonnaise and American cheese?

Open faced tuna melt step by step

1. Preheat broiler.
2. Combine tuna,shallot,Greek yogurt,lemon juice,parsley, and salt in a medium bowl. If desired you can add some black pepper or hot sauce for additional flavor..
3. Spread 1/4 cup of the tuna mixture on each slice of toast; top with cheese and tomato..
4. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 min.

This is a healthy tuna melt recipe that is lower in fat but still tastes amazing. I have been trying to buy more products. These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best.