Open-Faced Tuna Melt Sandwich

To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won't cut it. Here's how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.

• Preparation Time: 8 mins
• Cooking Time: 4 mins
• Total Time: 12 mins
• Calories: 370 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• sea salt and freshly ground black pepper to taste
• 2 teaspoons capers, drained
• 2 (3 ounce) pouches white albacore tuna, drained
• 3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
• 2 tablespoons finely chopped red onion, or more to taste
• 2 tablespoons chopped cornichons
• ¼ teaspoon fresh or dried thyme leaves
• 3 slices whole wheat or whole grain bread
• 6 thin slices tomato
• 3 large slices Gruyere, white Cheddar, or provolone cheese

Recipe Instructions

Step 1

Set the oven to broil and move the rack to the highest position.

Step 2

In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.

Step 3

Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.

Step 4

Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.