Open Faced Skinny Tuna Melt - Karyl's Kulinary Krusade
Print Recipe
5 from 1 vote

Open Faced Skinny Tuna Melt

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people


  • 2 English Muffins
  • 4 slices roma or vine-ripened tomatoes
  • 4 ounces sharp cheddar cheese, shredded


  • 10 ounces white Albacore tuna in water
  • 2 Tablespoons carrots, finely diced
  • 2 Tablespoons red onion, finely diced
  • 2 Tablespoons celery, finely diced
  • 2 Tablespoons mayonnaise (I use Avocado Oil mayo)
  • 2 teaspoons yellow or spicy brown mustard
  • 1 teaspoon red wine vinegar
  • 5 dashes hot sauce of your choice (optional)
  • 1 Tablespoon flat-leaf parsley, shredded
  • 1 teaspoon fresh-cracked black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon 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!