Open Faced Skinny Tuna Melt. Lighten up your lunch options with this delicious sandwich that comes together in under 15 minutes!
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My parents never cooked with tuna when I was growing up, so I never ate it. In college I began eating it a little more often, mainly at home for lunch in tuna fish sandwiches. Tuna steaks are popular on restaurant menus, but I am a texture eater so I have a hard time eating the nearly-rare tuna steaks. At most I’ll take a bite when a friend orders it. Usually, I stick with the Albacore Tuna at the grocery store. I have read that Albacore tuna has a high mercury level, and high levels of mercury are bad for you. However, I don’t eat nearly enough tuna to suffer any negative effects.
Like many other foods, I go on eating spurts with tuna. When I’m in the zone, I eat it weekly. Other times I’ll buy tuna, and it just sits in the pantry forever because I forget about it. The most recent rage is pre-seasoned, flavored tuna. I prefer to season it myself, so I stick with the original, plain tuna. I’m trying to do a better job of eating tuna, and have 2 other recipes on the blog that I make regularly
What I love about tuna is its versatility. It works well in a wide variety of dishes, and it is light and healthy.
The most common types of tuna are packed in water. A couple of brands offer tuna packed in oil, and I have tried it. Yes, it’s delicious, and the oil adds a nice silky texture. However, I stick to the tuna in water, to save calories. And besides, when I do use the tuna in oil I drain out as much as possible.
A couple of years ago I discovered a recipe on Pinterest for Skinny Tuna Melt. I made it religiously for a few months, and then forgot about it. That happens to me way more than it should! I recently decided to bring the Open Faced Skinny Tuna Melt Back into rotation
I love this Open Faced Skinny Tuna Melt! It’s light, full of veggies, and surprisingly filling.
LAYERS OF THE PERFECT OPEN FACED SKINNY TUNA MELT
- Bread: I use an English Muffin, but the type of bread you use is personal preference.
- Cheese: to keep it lighter, I don’t go crazy with the cheese, but I do add it twice…on top of the bread, and as a finishing touch on top of the tuna salad.
- Tomato: I use either roma or vine-ripened tomatoes
- Tuna Salad. Duh. The star of the show
Make this Open Faced Skinny Tuna Melt gluten free by omitting the bread…or use a gluten free bread option. For alow carb option, omit the bread completely, and use tomato as the base.
The cheese you use is personal preference. When I first began to make this Open Faced Skinny Tuna Melt, I used imitation cheese. Why did I have imitation cheese, you ask? Well, my parents are vegetarian so I have it in my fridge when they’re in town. It’s okay, but it doesn’t melt well. So I switched to a sharp Cheddar cheese and never looked back. I’m a huge fan of Cabot Cheese, and I experiment with the different flavors.
TUNA SALAD…THE STAR OF THE OPEN FACED SKINNY TUNA MELT
- Albacore Tuna: I used to buy the 3-ounce canned tuna, a “true” single serving size…but then I was hungry an hour later. I recently switched to the larger 5-ounce size, which creates a heartier portion
- Carrots, celery and red onion: When I make my Tuna Pasta Salad I saute the vegetables before adding them to the mix. But I prefer the crunch of the raw veggies in the Open Faced Skinny Tuna Melt
- Mayonnaise: I prefer Avocado Oil Mayonnaise. It’s lighter than full-fat mayo, yet still has a wonderful, silky taste and texture. If you’re feeling a little more indulgent, then go for the real thing. I recently discovered Duke’s Mayonnaise, and am a huge fan. I’ve also used Olive Oil Mayonnaise
- Mustard: I have used both Yellow Mustard and Spicy Brown Mustard, and use them interchangeably. Use what you like best
- Hot Sauce: this is optional, but I like the subtle kick that a few dashes of hot sauce add to the tuna salad. Use what you like best, and remember that a little goes a long way!
To get the MELT in the Open Faced Skinny Tuna Melt, I finish them in either the regular oven or toaster oven. When I make an Open Faced Skinny Tuna Melt for myself at lunch I’ll use the toaster oven so I don’t have to heat the entire oven. Regardless of the method, the key is to just watch them periodically, so nothing burns.
I’m definitely keeping my Open Faced Skinny Tuna Melt back in my lunchtime rotation
SHOP THIS RECIPE
Adapted fromSkinny Taste
- 2English Muffins
- 4slicesroma or vine-ripened tomatoes
- 4ouncessharp cheddar cheese, shredded
- 10ounces white Albacore tuna in water
- 2Tablespoonscarrots, finely diced
- 2Tablespoonsred onion, finely diced
- 2Tablespoonscelery, finely diced
- 2Tablespoonsmayonnaise (I use Avocado Oil mayo)
- 2teaspoonsyellow or spicy brown mustard
- 1teaspoonred wine vinegar
- 5dasheshot sauce of your choice (optional)
- 1Tablespoonflat-leaf parsley, shredded
- 1teaspoonfresh-cracked black pepper
- 1teaspoononion powder
- 1teaspoon garlic powder
Preheat toaster oven or oven to 400 degrees
Drain water well from tuna. Add to large bowl, and flake tuna well with a fork.
Add carrots, celery, red onion, salt, pepper, onion powder, and garlic powder. Combine well. Add mayonnaise, mustard, red wine vinegar, hot sauce, and parsley. Fold ingredients into mixture.
Lightly toast English muffins. When done, lay each piece face up on flat surface. Spread half of cheese mixture equally on each muffin half. Top each muffin half with slice of tomato. Scoop equal amounts of tuna salad on each muffin half. Finish with remaining cheese
Carefully transfer muffins directly onto baking rack, and toast for 7-10 minutes. Remove carefully. ENJOY!