📋 Open Face Tuna Melt Recipe (no mayo)
These quick and easy Open Face Tuna Melts are made with cream cheese, no mayo, a little kick from the jalapenos and are the perfect last minute dinner or lunch. You can make them ahead and reheat, so they're also perfect for the lunch bag! They are also Weight Watchers friendly.
Servings 4 servings
Calories 193kcal
Ingredients
- ¼ cup fat free cream cheese softened
- â…” cup low-fat (sharp) old cheddar grated
- 184 gram can of tuna, flaked
- â…“ cup green onions chopped
- 1 tablespoon worcestershire sauce
- 2 teaspoon pickle juice
- 1 large dill pickle, finely chopped
- 1-2 tablespoon tamed jalapenos finely chopped
- ¼ cup red onion, chopped
- ¾ teaspoon minced garlic
- 2 kaiser buns, split in half
garnish
- ½ cup low-fat sharp (old) cheddar cheese grated
- black pepper and salt, as desired
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Mix all ingredients (except buns) together in medium bowl.
- Slice Kaiser buns in half and top each half with tuna mixture, dividing equally among all 4 buns halves.
- Divide ½ cup of garnish cheddar cheese in 4 and sprinkle on top of each half bun, dividing evenly between all 4.
- Bake for 10 minutes, then turn up to broil (500) for 2 minutes or until cheese is bubbly. Serve warm with raw veggies or soup.
Notes
Expert Recipe Tips:
Use toasted bread for better texture.
Lightly toasting the bread before adding the tuna mixture helps prevent it from becoming soggy and gives the sandwich a crisp base.
Drain the tuna thoroughly.
Removing as much moisture as possible from the canned tuna ensures the filling isn’t watery and helps the flavors bind more effectively.
Let the cream cheese soften at room temperature.
Softened cream cheese blends more smoothly with the tuna, preventing lumps and making it easier to spread evenly on the bread.
Use a broiler-safe baking sheet or rack.
Placing the sandwiches on a wire rack set over a baking sheet allows for even heat circulation and helps the bottoms stay crisp while the tops brown.
Grate your own cheese for better melt and flavor.
Pre-shredded cheese often contains anti-caking agents that affect melt quality. Freshly grated cheese melts more smoothly and tastes fresher.
Customize with a flavor punch.
Add a touch of Dijon mustard, a squeeze of lemon juice, or a few dashes of hot sauce to brighten and balance the creamy richness of the filling.
Don’t overload the bread.
Spread a moderate amount of the tuna mixture to avoid overwhelming the bread or making it too heavy to crisp properly.
Finish with a quick broil.
After baking, broil the sandwiches for 1–2 minutes to achieve a bubbly, golden-brown cheese topping—just keep a close eye to avoid burning.
Let them cool slightly before serving.
Allowing the melts to sit for 1–2 minutes after baking makes them easier to handle and prevents burning your mouth on the hot cheese.  Â
Drain the tuna thoroughly.
Removing as much moisture as possible from the canned tuna ensures the filling isn’t watery and helps the flavors bind more effectively.
Let the cream cheese soften at room temperature.
Softened cream cheese blends more smoothly with the tuna, preventing lumps and making it easier to spread evenly on the bread.
Use a broiler-safe baking sheet or rack.
Placing the sandwiches on a wire rack set over a baking sheet allows for even heat circulation and helps the bottoms stay crisp while the tops brown.
Grate your own cheese for better melt and flavor.
Pre-shredded cheese often contains anti-caking agents that affect melt quality. Freshly grated cheese melts more smoothly and tastes fresher.
Customize with a flavor punch.
Add a touch of Dijon mustard, a squeeze of lemon juice, or a few dashes of hot sauce to brighten and balance the creamy richness of the filling.
Don’t overload the bread.
Spread a moderate amount of the tuna mixture to avoid overwhelming the bread or making it too heavy to crisp properly.
Finish with a quick broil.
After baking, broil the sandwiches for 1–2 minutes to achieve a bubbly, golden-brown cheese topping—just keep a close eye to avoid burning.
Let them cool slightly before serving.
Allowing the melts to sit for 1–2 minutes after baking makes them easier to handle and prevents burning your mouth on the hot cheese.  Â
Nutrition
Serving: 1tuna melt | Calories: 193kcal | Carbohydrates: 14g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 569mg | Potassium: 234mg | Fiber: 1g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 199mg | Iron: 2mg
