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Open-Face Tuna Melt
Rachel Kim

Open-Face Tuna Melt

An open tuna melt lets the broiler brown cheddar before the bread bottom turns soft. Toasting the rye first and draining the tuna aggressively protect the structure. Tomato goes beneath cheese in one thin layer, giving the surface enough moisture without turning this into a hot tuna salad puddle.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cans 5 oz each tuna in water, thoroughly drained
  • 1/3 cup mayonnaise
  • 1 celery rib finely chopped
  • 1 tbsp dill pickle relish
  • 1/4 tsp black pepper
  • 4 thick slices rye bread
  • 1 tomato thinly sliced
  • 8 slices sharp cheddar

Method
 

  1. Heat the broiler and toast the rye on both sides until lightly golden.
  2. Flake the tuna and fold it with mayonnaise, celery, relish and pepper.
  3. Spread tuna salad over the toast and add one thin tomato layer.
  4. Cover with cheddar and broil for 2 to 3 minutes until melted and browned in spots.
  5. Rest for 1 minute and serve open-face.