Open Faced Tuna Melts

Now, this is nothing new under the sun, but just a blog to remind you all about one of the greatest meals in Merica.

Open Faced Tuna Melts!

This is my rendition of them from earlier this week. Ended up being a real hit, Andy loved them.  So, I’m gonna share with you a very EASY dinner for two. or three. or four… my point is that it’s easy : )

Btw, Pampered Chef has THE BEST stoneware. Buy yourself some, and you’ll never turn back. As you see in my photos, they look aged, tarnished, used, and abused… this is called a “seasoned” stoneware. It happens over time, and makes for the best baking results. I have this tiny little stoneware dish from my mother. She knows the way to my heart.

What you’ll need:

Slices of bread (I toast them first! but not TOO toasty)
Tuna in water (I prefer to use the packets of tuna, versus the cans. The meat is more thick and less mushy. But either works!)
cabbage, any kind (optional- adds crispiness)
green onions
black olives
Mayo made with Olive Oil
dijon mustard
lemon juice
red wine vinegar
garlic salt

Slice some tomatoes. Set aside.
Grate fresh mozzarella OR provolone. Set aside.
Preheat oven to, say….350.

Chop up the olives, green onion, and cabbage. Add these to the tuna meat. Add a couple tablespoons of Mayo, a teaspoon or so of dijon, a dash or two of lemon juice and red wine vinegar. Make it as creamy as you like and taste as you go to determine amounts.  Add garlic salt and pepper to taste.  You’re ready!

Grab two slices of breeaaad. Put em down.

Spread a generous amount of your delicious tuna salad on top.
ImageQUESO it

I’m unsure the exact time for baking, but set a timer for 5 min to check em out. They may need around 10ish minutes – technically all you’re doing is melting your cheese. So pull them out when they look something like this… ImageThe cheese is best with a little browning on the edges.  They are gooooood.  A perfect lunch or dinner : )  Heck, I’d even eat this for breakfast.
Happy Sunday!!

from my Tiny Kitchen,


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