Crispy Open Face Tuna Melt
If you’ve ever made a tuna melt at home, you know - while delicious - it’s hard to avoid bread that’s soggy on the bottom. These are the tricks you need to know to make a tuna melt with crispy bread.
Ingredients
- 1 5 oz. tuna
- 1 1/2 tablespoons + 2 teaspoons mayonnaise
- 1 1/2 tablespoon Dijon or stone ground mustard
- 2 small carrots peeled and grated
- 1 teaspoon dried dill
- 3-4 slices sourdough bread
- 2 avocados mashed
- 1 Roma or beefsteak tomato sliced
- 1/3 cup shredded mozzarella cheese
- 2 teaspoons olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to broil. Line a baking sheet with parchment paper and set aside.
- In a bowl, combine the tuna, 1 1/2 tablespoons mayonnaise, mustard, carrots, dill, salt and pepper. Mix well to combine. Set aside.
- Spread 1/2 teaspoon of remaining mayonnaise on one side of each slide of bread. Place the bread with mayo side down and assemble the tuna melts: top each slice of bread with mashed avocado.
- Add the tuna. Scoop the tuna mixture in half and spread onto each slice.
- Add tomato & cheese. Add the sliced Roma or beefsteak tomatoes and shredded mozzarella cheese.
- Add olive oil to a large pan over medium heat. Place the tuna melts on the pan and cook for about 5 minutes, until the bread gets brown and crispy.
- Transfer the tuna melts to the lined baking sheet and broil for about 2-3 minutes, until the cheese has melted. Serve immediately.