Name: Open-Faced Tuna Melts Recipe
Ingredients: 2 – 5 oz cans albacore tuna, in water, see notes Albacore Tuna: We recommend using albacore tuna for its firm texture and mild flavor. Albacore is also often considered a higher-quality tuna compared to skipjack or yellowfin.; Canned in Water: Opting for tuna canned in water instead of oil keeps the dish lighter and allows the other Mediterranean flavors to shine through. Draining the tuna thoroughly is crucial to prevent the mixture from becoming watery.; Canned Tuna Quality: While canned tuna is a pantry staple, the quality can vary. Look for brands that are sustainably sourced and packed in BPA-free cans. If you prefer a richer flavor, you could experiment with tuna packed in olive oil, but be sure to drain it well and adjust the mayonnaise accordingly.; Tuna Alternatives: If you’re not a fan of tuna, you could try this recipe with canned salmon or even shredded cooked chicken. However, the classic tuna flavor is a key element of a tuna melt.; ⅓ cup green olives, diced Mediterranean Flair: Green olives are a quintessential Mediterranean ingredient, adding a salty, briny, and slightly tangy flavor that perfectly complements the tuna and other components.; Olive Variety: You can use any type of green olive you prefer, such as Castelvetrano, Manzanilla, or Cerignola. Castelvetrano olives are known for their buttery, mild flavor, while Manzanilla olives are more common and have a slightly sharper taste.; Pitted Olives: Make sure to use pitted olives for convenience and ease of dicing.; Olive Brine: Don’t discard the olive brine! A teaspoon or two of olive brine can be added to the tuna mixture for an extra layer of flavor depth, especially if you want a more pronounced olive taste.; ⅓ cup roasted red peppers, diced Sweetness and Smokiness: Roasted red peppers bring a delightful sweetness and subtle smokiness to the tuna melt. Their vibrant color also adds visual appeal to the dish.; Jarred Roasted Red Peppers: For convenience, jarred roasted red peppers are a fantastic option. Make sure to drain them well before dicing.; Roasting Your Own: If you prefer, you can easily roast your own red peppers. Simply roast whole red bell peppers in the oven, on the grill, or over an open flame until the skin is charred. Then, place them in a bowl covered with plastic wrap to steam, making it easy to peel off the skin. Once peeled, remove the seeds and dice the peppers.; Pepper Alternatives: If you don’t have roasted red peppers, you could use other roasted vegetables like bell peppers of different colors (yellow or orange), or even roasted eggplant for a deeper, more earthy flavor.; ¼ cup red onion, diced Sharpness and Bite: Red onion provides a pleasant sharpness and bite that cuts through the richness of the mayonnaise and cheese. It adds a layer of complexity and prevents the tuna melt from being too heavy.; Raw Red Onion: Using raw red onion preserves its crispness and pungent flavor.; Onion Alternatives: If you find red onion too strong, you can use a milder white onion or even shallots. For a sweeter flavor, you could try using finely diced sweet onion like Vidalia.; Soaking Red Onion: If you prefer a milder red onion flavor, you can soak the diced red onion in cold water for about 10 minutes before adding it to the tuna mixture. This helps to reduce its sharpness.; ¼ cup mayonnaise, more as needed Creaminess and Binding: Mayonnaise acts as the binding agent for the tuna mixture, adding creaminess and moisture. It helps to hold all the ingredients together and creates a luscious texture.; Mayonnaise Type: You can use your favorite type of mayonnaise. Full-fat mayonnaise will provide the richest flavor and texture, but you can also use light mayonnaise for a slightly lower-calorie option.; Mayonnaise Alternatives: If you’re looking for a healthier alternative to mayonnaise, you could try Greek yogurt or avocado mayonnaise. Greek yogurt will add tanginess and protein, while avocado mayonnaise will provide healthy fats and a creamy texture. You may need to adjust the amount of mayonnaise alternative used to achieve the desired consistency.; Adjusting Mayonnaise: Start with ¼ cup of mayonnaise and add more as needed to reach your preferred consistency. You want the tuna mixture to be moist but not overly wet.; ¼ cup Dijon mustard, more as needed Tang and Depth: Dijon mustard adds a tangy, sharp, and slightly spicy flavor that elevates the tuna melt beyond a simple sandwich. It complements the mayonnaise and tuna beautifully, adding depth and complexity.; Dijon Mustard Variety: While Dijon mustard is recommended, you can experiment with different types of mustard to customize the flavor profile. Whole grain mustard will add a coarser texture and more pronounced mustard flavor, while yellow mustard will be milder and sweeter.; Mustard Alternatives: If you don’t have Dijon mustard, you can use other types of mustard or even a squeeze of lemon juice or a dash of hot sauce for a different flavor dimension.; ¼ tsp dried oregano Mediterranean Herb: Dried oregano is a classic Mediterranean herb that brings a warm, slightly peppery, and aromatic flavor to the dish. It enhances the Mediterranean theme and complements the olives and roasted red peppers.; Dried Oregano vs. Fresh: Dried oregano is more potent than fresh oregano. If using fresh oregano, you’ll need to use about 1 tablespoon, finely chopped.; Herb Alternatives: You can experiment with other Mediterranean herbs like dried thyme, dried basil, or a blend of Italian herbs. Fresh parsley or chives could also be added for a different herbaceous note.; ¼ tsp black pepper Seasoning Essential: Black pepper is a fundamental seasoning that adds a subtle warmth and enhances the overall flavor of the tuna melt.; Freshly Ground Pepper: Freshly ground black pepper is always recommended for the best flavor.; Pepper Alternatives: You can adjust the amount of black pepper to your preference. For a spicier kick, you can add a pinch of red pepper flakes or a dash of cayenne pepper.; 1 cup white beans, see notes Creaminess and Nutrition Boost: White beans are a secret ingredient that adds creaminess, protein, and fiber to the tuna melt, making it more substantial and nutritious. They blend seamlessly into the tuna mixture and add a subtle, nutty flavor.

Ingredients

2 – 5 oz cans albacore tuna, in water, see notes
- Albacore Tuna: We recommend using albacore tuna for its firm texture and mild flavor. Albacore is also often considered a higher-quality tuna compared to skipjack or yellowfin.
- Canned in Water: Opting for tuna canned in water instead of oil keeps the dish lighter and allows the other Mediterranean flavors to shine through. Draining the tuna thoroughly is crucial to prevent the mixture from becoming watery.
- Canned Tuna Quality: While canned tuna is a pantry staple, the quality can vary. Look for brands that are sustainably sourced and packed in BPA-free cans. If you prefer a richer flavor, you could experiment with tuna packed in olive oil, but be sure to drain it well and adjust the mayonnaise accordingly.
- Tuna Alternatives: If you’re not a fan of tuna, you could try this recipe with canned salmon or even shredded cooked chicken. However, the classic tuna flavor is a key element of a tuna melt.

⅓ cup green olives, diced
- Mediterranean Flair: Green olives are a quintessential Mediterranean ingredient, adding a salty, briny, and slightly tangy flavor that perfectly complements the tuna and other components.
- Olive Variety: You can use any type of green olive you prefer, such as Castelvetrano, Manzanilla, or Cerignola. Castelvetrano olives are known for their buttery, mild flavor, while Manzanilla olives are more common and have a slightly sharper taste.
- Pitted Olives: Make sure to use pitted olives for convenience and ease of dicing.
- Olive Brine: Don’t discard the olive brine! A teaspoon or two of olive brine can be added to the tuna mixture for an extra layer of flavor depth, especially if you want a more pronounced olive taste.

⅓ cup roasted red peppers, diced
- Sweetness and Smokiness: Roasted red peppers bring a delightful sweetness and subtle smokiness to the tuna melt. Their vibrant color also adds visual appeal to the dish.
- Jarred Roasted Red Peppers: For convenience, jarred roasted red peppers are a fantastic option. Make sure to drain them well before dicing.
- Roasting Your Own: If you prefer, you can easily roast your own red peppers. Simply roast whole red bell peppers in the oven, on the grill, or over an open flame until the skin is charred. Then, place them in a bowl covered with plastic wrap to steam, making it easy to peel off the skin. Once peeled, remove the seeds and dice the peppers.
- Pepper Alternatives: If you don’t have roasted red peppers, you could use other roasted vegetables like bell peppers of different colors (yellow or orange), or even roasted eggplant for a deeper, more earthy flavor.

¼ cup red onion, diced
- Sharpness and Bite: Red onion provides a pleasant sharpness and bite that cuts through the richness of the mayonnaise and cheese. It adds a layer of complexity and prevents the tuna melt from being too heavy.
- Raw Red Onion: Using raw red onion preserves its crispness and pungent flavor.
- Onion Alternatives: If you find red onion too strong, you can use a milder white onion or even shallots. For a sweeter flavor, you could try using finely diced sweet onion like Vidalia.
- Soaking Red Onion: If you prefer a milder red onion flavor, you can soak the diced red onion in cold water for about 10 minutes before adding it to the tuna mixture. This helps to reduce its sharpness.

¼ cup mayonnaise, more as needed
- Creaminess and Binding: Mayonnaise acts as the binding agent for the tuna mixture, adding creaminess and moisture. It helps to hold all the ingredients together and creates a luscious texture.
- Mayonnaise Type: You can use your favorite type of mayonnaise. Full-fat mayonnaise will provide the richest flavor and texture, but you can also use light mayonnaise for a slightly lower-calorie option.
- Mayonnaise Alternatives: If you’re looking for a healthier alternative to mayonnaise, you could try Greek yogurt or avocado mayonnaise. Greek yogurt will add tanginess and protein, while avocado mayonnaise will provide healthy fats and a creamy texture. You may need to adjust the amount of mayonnaise alternative used to achieve the desired consistency.
- Adjusting Mayonnaise: Start with ¼ cup of mayonnaise and add more as needed to reach your preferred consistency. You want the tuna mixture to be moist but not overly wet.

¼ cup Dijon mustard, more as needed
- Tang and Depth: Dijon mustard adds a tangy, sharp, and slightly spicy flavor that elevates the tuna melt beyond a simple sandwich. It complements the mayonnaise and tuna beautifully, adding depth and complexity.
- Dijon Mustard Variety: While Dijon mustard is recommended, you can experiment with different types of mustard to customize the flavor profile. Whole grain mustard will add a coarser texture and more pronounced mustard flavor, while yellow mustard will be milder and sweeter.
- Mustard Alternatives: If you don’t have Dijon mustard, you can use other types of mustard or even a squeeze of lemon juice or a dash of hot sauce for a different flavor dimension.

¼ tsp dried oregano
- Mediterranean Herb: Dried oregano is a classic Mediterranean herb that brings a warm, slightly peppery, and aromatic flavor to the dish. It enhances the Mediterranean theme and complements the olives and roasted red peppers.
- Dried Oregano vs. Fresh: Dried oregano is more potent than fresh oregano. If using fresh oregano, you’ll need to use about 1 tablespoon, finely chopped.
- Herb Alternatives: You can experiment with other Mediterranean herbs like dried thyme, dried basil, or a blend of Italian herbs. Fresh parsley or chives could also be added for a different herbaceous note.

¼ tsp black pepper
- Seasoning Essential: Black pepper is a fundamental seasoning that adds a subtle warmth and enhances the overall flavor of the tuna melt.
- Freshly Ground Pepper: Freshly ground black pepper is always recommended for the best flavor.
- Pepper Alternatives: You can adjust the amount of black pepper to your preference. For a spicier kick, you can add a pinch of red pepper flakes or a dash of cayenne pepper.

1 cup white beans, see notes
- Creaminess and Nutrition Boost: White beans are a secret ingredient that adds creaminess, protein, and fiber to the tuna melt, making it more substantial and nutritious. They blend seamlessly into the tuna mixture and add a subtle, nutty flavor.
- White Bean Variety: Cannellini beans (white kidney beans) are recommended for their creamy texture and mild flavor, but you can also use Great Northern beans or navy beans.
- Canned White Beans: Canned white beans are convenient and readily available. Make sure to drain and rinse them thoroughly before adding them to the tuna mixture to remove excess sodium and canning liquid.
- White Bean Preparation: You can mash the white beans slightly with a fork before adding them to the tuna mixture for an even creamier texture. Alternatively, you can blend a portion of the beans for a super smooth consistency.
- Bean Alternatives: If you don’t have white beans, you could try using chickpeas (garbanzo beans) or even cooked lentils for a different texture and flavor profile.

1 tomato, sliced thin
- Juiciness and Freshness: Tomato slices add a juicy, fresh element to the tuna melt, providing a contrast to the richness of the tuna mixture and melted cheese. They also add a touch of acidity that balances the flavors.
- Tomato Variety: Use a ripe but firm tomato, such as a Roma tomato or a beefsteak tomato.
- Tomato Slice Thickness: Slice the tomato thinly so that it cooks through quickly under the broiler and doesn’t make the bread soggy.
- Tomato Alternatives: If you’re not a fan of tomatoes, you can omit them or try using roasted tomato slices for a deeper, sweeter flavor. Sun-dried tomatoes (oil-packed, drained) could also be used, finely chopped, for an intense tomato flavor.

4 slices swiss cheese, see notes
- Melting Perfection: Swiss cheese is a classic choice for tuna melts because it melts beautifully and has a mild, nutty flavor that complements the tuna and other ingredients without overpowering them.
- Cheese Variety: While Swiss cheese is recommended, you can experiment with other cheeses that melt well, such as cheddar, provolone, Gruyère, or Monterey Jack. Cheddar will add a sharper flavor, while Gruyère will provide a richer, more complex taste.
- Cheese Slice Thickness: Use slices of cheese that are not too thick so they melt quickly under the broiler.
- Cheese Alternatives: For a dairy-free option, you can use vegan cheese slices that melt well.

1 Tbsp cilantro, chopped, for garnish
- Fresh Herb Garnish: Fresh cilantro adds a vibrant, herbaceous, and slightly citrusy flavor that brightens up the finished tuna melts and adds a pop of color.
- Cilantro Alternatives: If you’re not a fan of cilantro, you can use fresh parsley, chives, or even a sprinkle of chopped fresh oregano or basil as a garnish.

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Instructions

Preheat the Oven & Prepare Broiler: Begin by preheating your oven to broil low. Position the oven rack to the upper-middle position. This ensures the cheese melts and browns beautifully without burning the bread. Broiling low provides gentle heat, preventing the bread from scorching before the cheese is perfectly melted.

Prepare the Tuna Mixture: In a medium-sized mixing bowl, combine the drained albacore tuna, drained and rinsed white beans, mayonnaise, Dijon mustard, black pepper, dried oregano, diced green olives, diced roasted red peppers, and diced red onion.

Mix Thoroughly: Use a spoon or spatula to mix all the ingredients together until they are well incorporated. Ensure the mayonnaise and mustard are evenly distributed throughout the tuna mixture, creating a cohesive and flavorful blend. Taste the mixture and adjust seasoning as needed. You may want to add a little more mayonnaise or Dijon mustard for desired consistency and flavor.

Slice Bread and Tomato (if using): While the oven preheats and you prepare the tuna mixture, slice your bread into 4 even slices and thinly slice the tomato. The bread will form the base of your open-faced melts, and the tomato will add a layer of juiciness and flavor. Choose a sturdy bread that can hold the tuna mixture without becoming soggy.

Toast the Bread: Place the bread slices on a baking sheet. Position the baking sheet under the broiler and toast the bread for 1-2 minutes on each side, or until they are just lightly golden brown. Keep a close eye on the bread while broiling as it can toast quickly and burn easily. Toasting the bread beforehand helps prevent it from becoming soggy when topped with the tuna mixture and ensures a slightly crispy base for your melts.

Layer with Tomato and Tuna Mixture: If using tomato, place thin slices of tomato on top of each toasted bread slice. This creates a barrier between the bread and the tuna mixture, preventing sogginess and adding a layer of fresh flavor. Generously spread the prepared tuna mixture evenly over the tomato slices (or directly onto the toasted bread if omitting tomato). Ensure each open-face melt is topped with a generous portion of the flavorful tuna mixture.

Top with Cheese: Place slices of Swiss cheese (or your cheese of choice) on top of the tuna mixture on each open-face melt. Make sure the cheese covers the tuna mixture for optimal melting and gooeyness.

Broil Until Cheese is Melted and Golden Brown: Return the baking sheet with the assembled open-face tuna melts back under the broiler. Broil for 2-3 minutes, or until the Swiss cheese is melted, bubbly, and lightly golden brown. Again, watch closely to prevent burning. The cheese should be perfectly melted and slightly browned, creating a delicious, cheesy topping.

Cool Slightly and Garnish: Remove the baking sheet from the oven and let the open-face tuna melts cool for a minute or two. This allows the cheese to set slightly and prevents burning your mouth. Garnish each melt with chopped fresh cilantro for a burst of fresh flavor and visual appeal.

Serve and Enjoy: Serve the Mediterranean Open-Faced Tuna Melts immediately while they are warm and the cheese is still melted and gooey. They are delicious on their own or served with a side salad or your favorite soup for a complete and satisfying meal.

Nutrition

Serving Size: One Normal Portion
Calories: 400-450
Sugar: 3-5g
Sodium: 600-700mg
Fat: 20-25g
Saturated Fat: 8-10g
Carbohydrates: 25-30g
Fiber: 5-7g
Protein: 30-35g
Cholesterol: 60-70mg