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.
The Key Move
Broil the open-faced melts until the cheese is bubbly and golden brown for optimal flavor and texture.
Dish Hill
Tuna Melt Has A Current King
See the reigning dish and challenge the hill in Dorm Kings.
The Setup
- Bowlmedium
- Baking Sheet
The Mise en Place
5 of 7Your prep station before cooking begins
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.
The Method
PREHEAT
Preheat broiler 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.
SPREAD
Spread tuna mixture evenly onto bread (8 slices) slices.
TOP
Top each slice with shredded cheddar cheese (2 cups).
BROIL
Time-sensitiveBroil for 2-3 minutes, or until cheese is melted, bubbly, and golden brown.
Bubbly, golden-brown cheese • Melting cheese with a slight toasted aroma
Cheese should be bubbly and lightly browned.
SERVE
Serve immediately.
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