For a quick and warm lunch on a cool fall day, there is practically nothing easier to make than the simple open-faced tuna melt. With just a few ingredients, it can be made in a few minutes, and it also has the flexibility of being customized, if you have more time.
I made this lunch for myself today, while my youngest child was playing on our backyard swingset. Before he ever got tired of the swing, my lunch was made and enjoyed. It certain beats cold chicken nuggets or half a peanut butter and jelly sandwich left over from the kids. You know all about those “mom” lunches, as I call them–when you don’t have the time or energy left to feed yourself after you’ve fed your children.
My simple recipe makes enough for two people, so you can share if you like. Otherwise, save the mixed tuna in the fridge for lunch another day.
Ingredients:
1 7-ounce can of tuna
1/4 cup of mayo (or amount to taste)
4 slices of wheat bread
A couple of handfuls of shredded cheddar cheese
Helpful to have:
Toaster oven
Directions:
Open and drain the can of tuna. Using a small bowl, mix the tuna with the mayo.
Spread the mixture evenly on the bread.
Sprinkle the cheddar cheese on top, leaving some room around the edges.
Place in a toaster over and set it to broil. Broil for about 10 minutes or until the cheese is melted.
Serve and enjoy.
Here are some suggestions to customize your tuna melt.
You can add diced celery to the tuna along with the mayo.
You can substitute slices of American cheese instead of the shredded cheddar.
You can turn the open face into a regular tuna melt sandwich by adding extra meat and cheese and topping it with a slice of toasted bread.