Tuna melts for lunch! I’m not a fan of those heavy mayo tuna salads and instead opt for a lighter dill and lemon juice mixture with tomato, celery, onion and garlic. It’s so delicious!
Tuna Salad:
10 oz. Tuna; drained
½ teaspoon Celery Seed
½ teaspoon Ground Mustard
¼ teaspoon Ground Ginger
½ teaspoon Garlic Powder
2 Tablespoons Lemon Juice
1 ½ teaspoon Dill Weed
1 teaspoon Mayonnaise
¼ cup Onion; chopped
¼ cup Celery; chopped
¼ cup Tomato; chopped
Salt and Pepper to taste
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8 slices of bread
Olive Oil
1-2 cups Cheddar Cheese; shredded
- In a large bowl, mix all of the tuna salad ingredients.
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and evenly space the bread slices over top. Drizzle each slice with olive oil and spoon the tuna salad over half of the slices (unless you’re serving them open-faced, then top all of the slices with the tuna salad).
- Top each slice (with or without tuna) with the desired amount of cheese and place in the oven; baking for 10-15 minutes or until cheese is golden brown and bubbly.
- Serve open-face or add lettuce, red onion, tomato and cucumbers then top with another toasted slice of bread.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
Yum! What size cans of tuna did you use? Can’t wait to try this!
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I used two 5 ounce cans. 😊
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