Open Faced Tuna Melts
Open Faced Tuna Melts are a classic tuna melt recipe that's quick to make and extremely easy on the wallet. And, kids and adults love them!
Servings: 4 people
Tuna Salad Recipe
- 2 cans tuna, packed in water (5 oz. cans)
- 3 Tablespoons mayonnaise or Miracle Whip
- 1 Tablespoon relish (or 2 chopped up gerkins and a splash of juice)
- salt and pepper, to taste
- 2 hamburger buns
- 2 Tablespoons soft butter or margarine
- 4 slices cheddar cheese
Prepare tuna salad by draining tuna and mixing with mayonnaise, relish salt and pepper. You may also use your own favorite tuna salad recipe.
Split buns and butter the open sides.
Lay the buttered side up and broil until lightly browned, watching closely.
Add one scoop of prepared tuna salad on each bun; top with cheese slice.
Return to the oven and broil until the cheese melts. Do not walk away.
How to Freeze Tuna Melts
Prepare the recipe above, and let cool completely.
Wrap tuna boats individually with foil. Put the wrapped boats into a freezer, zip-lock bag and label. Freeze until ready to serve.
- This is an open-faced tuna melt recipe.
- I love using leftover hamburger buns for this tuna melt recipe. Don't let those buns go to waste.
- My version of easy open faced tuna melts includes a step to toast the bun, but this is an optional step. I love the added butter-flavor and toasted crunch, but it's great without it too.
- Use your favorite tuna salad recipe for these classic tuna melts or follow my simple recipe (found in the section above).
- These are a great quick freezer meal. Pull out one or two or three and microwave them until warm. Or bake for 20-25 minutes at 350 degrees F or until warmed through to the center.
- Love recipes using leftover hamburger buns? Try our Easy Pizza Buns.
Calories: 280kcal | Carbohydrates: 13g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 592mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg