Looking for new ways to use canned tuna? Look no further! Open Faced Tuna Melt Sandwiches are our new family favourite weeknight dinner!
I’ve been wishing, and hoping, and thinking, and praying, and planning, and dreaming, etc., of the day when I could incorporate fish into our meal plans at home. And, I’m sorry I had to steal the opening line from Dusty Springfield’s song to drive home my enthusiasm.
2019 has been a year of firsts when it comes to new weeknight dinner options at the Thomas-Ewing household. Before I get any further into this discussion, let me just say that everyone is entitled to their own choices when it comes to their personal diets – be it vegetarian, vegan, or otherwise.
But, if – like me! – you’re the person responsible for putting a meal on the table every night, the one that’s responsible for meal-planning, grocery shopping, making sure the pantry and fridge are both stocked, and that everyone has the right drink, the right snack, and something to take for lunch every day, then my decisions trump your dietary restrictions. Period.
For the past eight years, I have lived with John.e’s vegetarianism. Then, three years ago when McKenna came to live with us, I had to live with her vegetarianism too. I started to crack! I cannot tell you how many times all three of us talked about ideas for meals and ways to lighten the burden. But, none of them worked, because nobody followed through.
When McKenna started to eat meat on Christmas day last year, it was the best gift a daughter could ever give a dad. Not because I disapproved of her choice to be a vegetarian in the first place, but because as a food blogger, who does not specialize in vegetarian recipes, it was rather difficult.
Then, when I prepared a few fish dishes for Lord Byron’s Kitchen back in 2018 and John.e actually ate some of them, I rejoiced! I was able to add some seafood back into our meal options. As long as I didn’t make shrimp, crap, lobster, etc., John.e was fine to incorporate cod, salmon, tuna, etc., into his diet. We’ve been eating fish at least once a week since!
So, that’s the reason I’m able to finally make one of my favourite things to eat after a long day at work. Open Faced Tuna Melt Sandwiches are hearty enough to be a complete meal, but I always serve them with a few chips on the side.
You can easily adapt the sandwich to suit your personal tastes. You can leave out the onion, for example. Or skip the tomato. You can change up the cheese and use whatever cheese you prefer. Just make sure that the cheese is a good melting cheese. You really can’t go wrong, Dear Reader!
Now, have you tried any of my other seafood recipes? I have a weakness for tilapia – it’s one of my favourites – so you have to try my Sriracha Lemon Garlic Tilapia. And, in keeping with canned seafood, must like this recipe that uses canned tuna, canned salmon is also a great alternative. You’ve got to try my Salmon and Asparagus Pasta Salad too!
Open Faced Tuna Melt Sandwiches
- 8 slices sandwich bread (use thinly sliced bread for more crunch)
- 3 cans flaked tuna packed in water, drained well (about 15 ounces in total)
- 3 cups cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup chopped parsley, plus more for garnish
- 1/4 cup chopped green onions, plus more for garnish
- 1/2 teaspoon ground black pepper, plus more for garnish
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 4 large tomatoes, sliced 1/4 inch thick
- 2 tablespoons finely chopped parsley, for garnish (optional)
- Preheat oven to broil.
- In a mixing bowl, stir to combine the following ingredients: tuna, 2 cups of the cheddar cheese, mayonnaise, parsley, green onions, ground black pepper, Old Bay Seasoning, and onion powder. Mix until well combined. Set aside.
- Place the slices of bread onto a baking sheet and place under the broiler until lightly toasted.
- Remove bread from oven. Flip bread over and place under broiler again to lightly toast the other side.
- Remove from oven and allow the bread to cool slightly.
- Evenly distribute the tuna mixture over the toasted bread.
- Top each slice of bread with two or three slices of the tomato.
- Sprinkle over the remaining cheddar cheese.
- Place under broiler until cheese is melted and bubbly. Garnish with extra black pepper and parsley. Serve immediately.