Open-Faced Tuna Melts with Celery, Cheddar and Dill Pickle

Steps

1. Step 1

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a sheet pan with foil.

2. Step 2

   Drain the tuna well, pressing it against the lid to squeeze out the water, then flake it into a bowl with a fork. Stir in the mayonnaise, celery, pickles, red onion, Dijon, lemon juice and pepper. Taste and add salt as needed — the pickles are already salty.

   8 min

   • 2 cans chunk light or albacore tuna in water (5 oz each)
   • 1/2 cup mayonnaise
   • 2 celery stalks
   • 1/3 cup dill pickles
   • 2 tbsp red onion
   • 1 tbsp Dijon mustard
   • 2 tsp lemon juice
   • 1/4 tsp black pepper
   • salt
3. Step 3

   Butter the bread lightly if you like, lay the slices on the sheet pan and broil until lightly toasted, 1 to 2 minutes per side. Watch closely; bread browns fast under a broiler.

   3 min

   • 4 slices sourdough bread (about 3/4 inch thick)
   • 1 tbsp butter
4. Step 4

   Divide the tuna salad among the toasts and spread it to the edges so the bread doesn't scorch. Cover each with a thick layer of grated cheddar.

   3 min

   • 6 oz sharp cheddar
5. Step 5

   Broil until the cheese is melted, bubbling and browned in spots, 2 to 4 minutes. Let the melts sit for a minute before eating — the filling is very hot.

   4 min

6. Step 6

   Pile the tomato wedges on the plates, sprinkle them with flaky salt and pepper, and serve alongside the melts.

   • 2 ripe tomatoes
   • flaky salt and black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026