Tuna Melt — Open-Faced
A bubbly, cheesy, elevated take on the diner classic. Broiling brings out the best flavors and textures.
Tuna Melt — Open-Faced
A bubbly, cheesy, elevated take on the diner classic. Broiling brings out the best flavors and textures.
Key move
Broil the open-faced melts until the cheese is bubbly and golden brown for optimal flavor and texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Dish Standard
Tuna Melt Has A Titleholder
Study the reigning plate, then take a run at the standard in Dorm Kings.
The Setup
- Bowlmedium
- Baking Sheet
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/1)
The Pantry (0/2)
Tuna melt is dry.
Add more mayonnaise to the tuna mixture.
Cheese is not melting evenly.
Ensure cheese is evenly distributed on top of the tuna mixture.
Chef's Notes
For crispier bread, lightly toast it before adding tuna mixture. This prevents sogginess.
Use good quality canned tuna packed in oil for richer flavor and moister results.
Serve immediately with a side of tomato soup or a crisp green salad for a complete meal.
The Method
PREHEAT
Preheat broiler to high.
Broiler is preheated and set to high.
COMBINE
Prep aheadIn a medium bowl, combine drained tuna, mayonnaise (½ cups), Dijon mustard (2 tbsp), celery (½ cups), and black pepper (2 g).
Breaking: Add fat slowly while whisking to keep it smooth. Too fast can split the sauce.
Tuna mixture is well combined.
SPREAD
Spread tuna mixture evenly onto bread (8 slices) slices.
Tuna mixture is evenly spread on all bread slices.
TOP
Top each slice with shredded cheddar cheese (2 cups).
Each bread slice is topped with an even layer of shredded cheese.
BROIL
Time-sensitiveBroil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown.
Cheese should be bubbly and lightly browned.
SERVE
Serve immediately.
Tuna melts are ready to be served.
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