I have made Tuna Melts for as long as I can remember. They are perfect for a quick-lunch, a snack or even paired with a salad as a light dinner.
When our kiddos were little and I would ask them what they wanted for dinner, they most often would respond with Tuna Melts. In fact, even though they are no longer little, they still love to eat these delicious and easy to make open-face sandwiches.
There are probably hundreds of variations of this easy recipe “out there” on the web. Mine is slightly different from many, but I think that is what makes it even more delicious!
I prefer the taste (and fewer calories) of the cream soup, but you could easily use real mayonnaise instead.
There is lots of flavour in the celery leaves so I always include them too.
Parchment paper is definitely your friend and makes clean-ups a breeze. However, parchment is not a friend of the broiler. (Trust me, I know this from firsthand knowledge…lol) So, unless you want a visit from the fire department, wait until after the bread is toasted to add parchment.
Divide the tuna mixture between the eight buns.
Top with cheese and bake in a 400° oven for about 10 minutes or until the cheese has melted.
- 4 - nice quality hamburger buns, split (8 halves)
- 2 - 170g (6 oz) cans of white tuna in water, drained
- 1 - 284ml ( 10 oz) can cream of celery soup
- ½ cup finely chopped celery and celery leaves
- 4 - green onions, finely chopped
- Couple Tbsp. finely chopped flat leaf parsley
- Salt & Pepper to taste
- 1¼ cup grated old (sharp) cheddar cheese
- In a bowl, combine the tuna, cream of celery soup, celery, onion, parsley, salt & pepper. Stir with a fork to combine and set aside.
- Place the burger bun halves on a baking tray and broil until golden.
- Remove broiled buns to a plate and line baking sheet with parchment paper. Return buns to the baking tray. (Alternately, you may wish to line the baking tray with foil from the start.) *See notes
- Divide tuna mixture between the 8 bun halves.
- Top with grated cheese.
- Bake in a 400° oven for approximately 10 minutes or until cheese has melted.
- Serve immediately.
2. You may substitute split English muffins or any hearty bread, such as sourdough slices for the hamburger buns.
3. For the cheese, I used what I had on hand the day I made these, which was a white and yellow marbled cheddar.
I love that this is a fairly “forgiving” recipe. You can easily switch up the type of bread and the type of cheese. If someone doesn’t like onions, just leave them out. You could even substitute real mayonnaise for the soup.
I hope you enjoy this recipe for Tuna Melts and as always, if you have any questions at all feel free to ask and I will do my very best to answer.