Open Faced Tuna Delights
Open faced toasted sandwiches topped with tuna salad is one of my favorites! Easy recipe and so tasty… Melted cheese is the best! The tuna salad is darn good on it’s own too… Gotta try it!
Open-faced Tuna Delights
Yield: 1 1/2 cups salad or 3 -4 Open-faced Sandwiches
Ingredients:
2 5-ounce cans water packed tuna, drained
1/4 cup onion, small dice
1/3 cup celery, small dice
1/2 cup light mayonnaise or Miracle Whip
1/2 teaspoon dried dill weed or 3-4 sprigs fresh, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 split English muffins or 2 Sandwich thins
8 slices cheddar cheese or 1 1/2 cup shredded cheddar
**Double recipe for 8 sandwiches
Equipment Needed:
Small 4 – 5 inch diameter bowl
Chef knife
Cutting board
Measuring spoons
Fork
Small rubber spatula
Baking sheet or pizza pan
Foil
Bent-edged spatula for serving
I love tuna! Tuna Salad, Tuna Casserole and especially these Tuna Muna creations!! They are our go to lunch, especially when the kids were home! Nothing better than tuna salad covered with cheese and then broiled to a melted, crispy delight. We used to serve them with tomato soup or make a double batch and eat with veggies, as a dip… add cut up fruit for a pretty nutritious lunch. Substitute low fat mayo and cheese for extra fat/calorie savings. Super easy to make if you can open a can, chop and stir! Great option if you can't eat meat too!
This recipe takes only about 20 minutes!
**Preheat broiler on low setting ~ 350 F, with rack about 6-8 inches under broiler.
Initially prep your onion and celery… 1/2 an onion and 1 1/2 stalks of celery will equal about the portion you will need.
Slice onion very thin and then dice equally as thin. Almost a large mince in size is preferred. Celery stalk can be sliced lengthwise about four times and then diced into about ¼ inch pieces. I usually make my pieces pretty small as I want them to almost disappear into the tuna. Usually an individual preference, but the crunchy vegetables add meal appeal and texture to the tuna. Place all ingredients, except for the cheese into the bowl. Using a fork blend well until all ingredients can't really be identified and mixture looks creamy.
Assembly:
**This recipe can make a mess on a baking sheet with the melted cheese, so I usually use parchment paper or lay foil down on the pan before placing the sandwiches on it. Easy cleanup is my motto!
Evenly distribute tuna mixture between the sandwich rounds. If using English muffins you will probably get 4-5 sandwiches as they are smaller in diameter than the sandwich thins. I prefer the thins as they are multigrain and only 45 calories for a half of one! My hubby and I usually share three so it's a perfect amount with lots of tuna. Can make an extra too depending on how many you are feeding. If feeding a family, double the recipe with 3-4 cans of tuna and you will get seven to eight rounds. Spread the tuna to the edges of the muffin/round using a small spatula or spoon.
Divide shredded cheese between sandwiches and then place under preheated broiler. Broilers work fast, so set a timer or watch them. I set the timer for 2 minutes first and then watch from there.
** Baking at 375 F also works and takes about 15-20 minutes to bubbling deliciousness!
Final Product!!
You want the cheese melted and slightly golden… not burnt! On occasion, I have baked the sandwiches at 350 F for 15 – 20 minutes and they turn out yummy too. Depends on whether you like tuna hot or warm… I'll eat either! Now you are ready to serve… use a bent-edged spatula to lift off of pan and plate them! Lunch or dinner is served with raw veggies and fruit!! ENJOY!!