Open faced tuna melt.

Whole grain bread topped with arugula, sliced summer tomato, albacore tuna in olive oil, thick slices of cheddar, lots of freshly ground black pepper, basil and balsamic glaze.

Tuna melts are too often forgotten, yet they are one of the easiest and tastiest sandwiches to make. Plus, most of us have multiple cans of tuna, a loaf of bread and cheese on hand at all times, so a good tuna melt is never more than a few minutes away.

You can make your basic tuna melt with just bread, tuna (or tuna salad) and cheese – or you can up the gourmet factor and add other seasonal ingredients.

What’s on this open-faced tuna melt?

• Whole grain bread
• Arugula (or any green)
• Tomato (summer garden tomatoes are always recommended!)
• Albacore tuna belly (in olive oil)
• Thick slices of cheddar cheese (we love the Cabot sandwich slices)
• Basil leaves
• Balsamic glaze – you could also use balsamic vinegar or your favorite vinaigrette
• Lots of freshly ground black pepper (black pepper and tuna are such a great pair)

We prefer tuna canned in olive oil because it’s silkier, richer, tastier and more satisfying than tuna canned in water, but use whatever canned tuna you prefer – whether it’s chunk light, chunk white, canned in olive oil, canned in water or tuna belly (which we adore!).

How do you make this easy tuna melt?

We always toast the bread first. Then place on tinfoil and assemble the toast – first with arugula, then tomato, tuna and cheddar. Broil until the cheese is melted and begins to bubble, then remove from the oven. Top with freshly ground black pepper, basil and balsamic glaze.

Here’s how to make this open-faced tuna melt:

PIN this easy tuna melt for later:

Looking for more easy canned tuna recipes?

Mediterranean Tuna Pizzas

Cheddar Pesto Tuna Melt