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Open Face Tuna Melt
An Open faced tuna melt with a tuna sandwich spread recipe. Spread this delicious tuna spread on Artesian sourdough bread to make a tuna sandwich with cheese or just enjoy tuna on toast.
Course Main Course
Cuisine American
Keyword Open faced tuna melt, tuna on toast, tuna sandwich spread, tuna sandwich with cheese, tuna spread
Prep Time 20 minutes minutes
Cook Time 1 minute minute
Total Time 21 minutes minutes
Servings 4
Calories 374 kcal
Author Evelyn
4 slices Artisan Sourdough Bread 1 large onion sliced 1 12 oz can Tuna drained 1 4 oz jar sliced pimentos drained 2 hard-boiled eggs chopped 3 tablespoons mayonnaise 4 slices provolone cheese
Place sliced onion in a medium skillet and saute over medium heat in cooking spray until caramelized
Meanwhile gently mix canned tuna, pimientos, eggs and mayonnaise in a medium bowl to make a tuna salad
Toast sourdough bread in a toaster until brown then place on baking sheet
Divide the tuna salad among the four slices of toasted sourdough bread
Top each sandwich with 1 slice provolone cheese slice
Heat broiler on high, broil sandwiches until cheese is melted
Spoon caramelized onions on top of each sandwich, slice in half and serve
Calories: 374 kcal | Carbohydrates: 40 g | Protein: 16 g | Fat: 17 g | Saturated Fat: 6 g | Cholesterol: 111 mg | Sodium: 595 mg | Potassium: 180 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 370 IU | Vitamin C: 4 mg | Calcium: 191 mg | Iron: 3 mg