This Open-faced Island Trollers Tuna Melt is a great light lunch for these summer months.
Easy to mix up. Quick to cook. And, delicious to eat. All the fresh herbs in the tuna mix really help it say summer.
And, with the cheese and tomatoes, it’s a special treat that’s just more fun than a regular tuna fish sandwich. And, I love that my husband asked me what I was making up today for lunch because it smelled so good and was making him hungry!
Grab your knife and fork to eat this one, because it’s open faced it’s easier to eat that way. Or, I guess you could fold the whole thing in half and eat it old-school style. But, I’d make sure you have a napkin or two if you do that.
I used Island Trollers Caper Tuna for the pictures in this recipe. I like the briny flavor capers have as well as the nice bits of green mixed in. I also think the jalapeno or habanero tuna would be lovely for a little heat.
And remember, if you’re making this recipe with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they’re the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it. If you’re interested in reading how I met Island Trollers, take a look at the story here.
This recipe is easily doubled if you have more than 2 people to serve.
I garnished my sammies with my Summer Grill Spice, but freshly ground pepper would work as well.
I have a Pinterest board dedicated to Island Trollers Recipes. Take a look!
Open-faced Tuna Melt Recipe
Open-faced Island Trollers Tuna Melt
- 1 can 7.5 ounce Island Trollers Albacore Tuna with capers, undrained
- 2 tablespoons sour cream or mayonnaise
- 1 tablespoon chopped chives plus additional for garnish
- 1 teaspoon basil
- 2 slices sour dough bread
- 4 to mato slices
- ¼ cup finely shredded Parmesan
- Summer Grill Spice or Freshly ground pepper
- avocado slices optional
- Preheat broiler (to 450 degrees F if you can set the temp), with rack in highest position.
- In a medium bowl, combine tuna, sour cream or mayo, chives, and basil, and mix until thoroughly combined, breaking up the tuna into small pieces as you mix.
- Arrange the bread slices on a rimmed baking sheet and broil, turning once, until very lightly browned on both sides, about 1 minute total. Carefully remove from the oven.
- Divide tuna salad in half, and evenly spread the tuna on top of the bread slices, then top each with 2 slices tomato and 2 tablespoons Parmesan. Broil until cheese is golden brown and bubbling, 3 to 5 minutes.
- Garnish with avocado slices, additional chives, and freshly ground Summer Grill Spice or Pepper, and serve immediately.