Tuna Melts

Tuna Melts


Cook's notes: The recipe makes 5 open-faced sandwiches (using brioche sized buns) or 6-8 appetizers on cocktail rye toasts. Sandwiches can be baked in the oven or on a griddle.  Serve with  Lemon Orzo Salad with Roasted Asparagus and Tomatoes-recipe previously posted, chips and avocado slices.  

  • 1/2 cup Miracle Whip or lite mayonnaise (or enough to moisten the sald)
  • 1/3-1/2 cup diced sweet onion
  • 3/4 cup celery, diced
  • 1 teaspoon each dried parsley and chives
  • 1/4 teaspoon dried tarragon
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 2 packages (pouches) of Starkist Albacore White Tuna (each 6.4) 

  • Havarti cheese slices
  • 5 thin tomato slices
  • 3 tablespoons melted butter
  • 3 brioche buns (hamburger sized) 
  • Mix salad dressing or mayonnaise, flaked tuna, herbs, mustard, lemon juice, celery, and onions.
  • Cover and refrigerate for several hours. Take out of refrig 20 minutes before baking. Preheat oven (use middle rack) to 400 degrees.
  • Melt 3 tablespoons of butter and use a pastry brush to butter each single of bun. Bake buns on a baking sheet for 2 minutes. Divide tuna mixture over 5 buns. Bake for 6 minutes more. Top with tomato and a cheese slice and bake 3 minutes more. Serve immediately.
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