Tuna melts can be polarizing; you either love them or hate them. I fall into the “love them” category. I think you’re also either an open-face or grilled cheese-style tuna melt fan, and for me it’s open-faced all the way!

Katie Lee Biegel's Open-Faced Tuna Melt Beauty, as seen on The Kitchen, Season 34.

Open-Faced Tuna Melt

mayonnaise

dill

lemon juice

sweet pickle relish

Dijon mustard

Flaky sea salt and black pepper

tuna

muffins,

tomato

American cheese

In a bowl, combine the mayonnaise, dill, lemon juice, relish and mustard, then season with salt and pepper. Add the tuna and gently mix with a fork.

Place the English muffin halves on a baking sheet and bake until lightly toasted, 3 to 4 minutes. Remove from the oven. Top each English muffin with a slice of tomato. Sprinkle with salt. Add a scoop of tuna to each, then top each with a slice of cheese. Bake until the cheese is melted and bubbly, 3 to 4 minutes.

Excellent recipe! I bought the jarred tuna, delicious, although the recipe would definitely work with canned/pouch tuna. I was hesitant on the dill, but it was perfect! I did not add salt to the tuna mixture because of the relish and jarred tuna. I did do the salt over the tomatoes. I also used the thick slice American cheese (Kraft deli slice), melted nicely. It was just a solid, good dinner. Oh, and I bought the Bays English muffins in the refrigerator section, really nice surface for the sandwich. 

This recipe was great!  Loved the bright fresh flavor of the dill and parsley.  It had just the right ratio of onion and celery so they didn’t overwhelm the tuna.  This is a keeper for sure!

Thank you Katie, Great summer meal can't have tomato's darn, however topped with avocado and then the cheese.  Served with watermelon slices and little chips on the side. Can't wait to make it again!

I just made this and it was fantastic!! Tasty, toasty and fabulous. I was working in the garden and it it was so nice easy. Thanks Katie 

Made exactly per instructions, but heated the tuna mixture before applying it to the toasted english muffins!  Even my 3 yr old ate it!

DELICIOUS!!! Made it as-written even though we’re not huge dill fans.  People… do NOT skip the dill… it makes the sandwich! Will become part of our regular rotation. 

This tasted great as written, so I’m giving it 5 stars, I made some modifications for the next time I made them, so I’ll mention those as well. You don’t need expensive tuna in a jar. For the second time I made this, I used Costco canned albacore and it was just as good. My tuna mixture did not get hot using the instructions as written. The second time, I zapped the mixture in the microwave for 30 seconds before plopping it on top of the toasted English muffin and tomato, this made it nice and hot! I used sliced Havarti instead of American on the second try and it was so good! The American looked like melted plastic when I took the sandwiches out of the oven, but the Havarti melted faster and enveloped the whole sandwich in cheesy goodness.

I don’t like tuna in oil, I used chunk light tuna in water, I didn’t have fresh dill, so I used 1/2 tablespoon dried, it was delicious 🤤 

open-faced tuna melt

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Author : Katie Lee Biegel

Ingredients

Instructions

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