The Easiest Open-Face Tuna Melt

Some days you want something warm, comforting, and satisfying… without turning it into a whole production in the kitchen. This open-face tuna melt is one of those recipes that quietly becomes a go-to. It’s quick (about 10 minutes), protein-rich, and made with simple, nourishing ingredients. No heavy mayo, no complicated steps, just real food that works for lunch, a light dinner, or even a cozy weekend bite.

This is also a great option when you want something that feels a little indulgent but still supports energy, blood sugar balance, and fullness.

Why This Tuna Melt Works So Well

• High protein to keep you satisfied

• Light and creamy thanks to Greek yogurt instead of mayo

• Warm and comforting, without feeling heavy

• Quick enough for busy days

• Easy to customize based on what you have on hand

It’s proof that simple food can still be delicious and supportive.

Open-Face Tuna Melt

Serves: 2

Time: 10 minutes

Ingredients

• 1 can tuna, drained and flaked

• 2 stalks celery, thinly sliced

• 1/2 cup plain Greek yogurt

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 1/2 tsp fresh dill

• 1 tsp garlic powder

• 1 1/3 oz Swiss cheese, sliced or shredded

• 2 slices sourdough bread

Directions

1. Adjust your oven rack to the top position, closest to the broiler. Set oven to low broil.

2. In a bowl, combine tuna, celery, Greek yogurt, apple cider vinegar, Dijon mustard, dill, and garlic powder. Mix well.

3. Spoon the tuna mixture evenly onto the bread slices and spread gently.

4. Top with Swiss cheese.

5. Broil for 3–5 minutes, until the cheese is melted and lightly browned. Keep a close eye on it — broilers work fast.

6. Remove from oven and enjoy warm.

Optional Add-Ins

• Minced red onion

• Sliced tomato

• Avocado on top after broiling

This open-face tuna melt works beautifully for, a quick lunch that won’t leave you hungry an hour later, a light dinner paired with a side salad or soup or a warm, protein-forward meal when you’re tired of cold lunches. It’s simple, grounding, and nourishing, the kind of recipe that supports real life, not perfection.