Open Faced Tuna Melt

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    15mins
  • Serves icon
    Serves
    1
  • Calories icon
    Calories
    417

One of our favourite lunches. Salty with a little kick of spice, the perfect quick lunch

recipe updated 23 Mar 2022

Ingredients

  • Cornichons icon
    Cornichons
    1
  • Tinned tuna icon
    Tinned tuna
    160 g
  • Spring onion icon
    Spring onion
    1
  • Sourdough bread icon
    Sourdough bread
    2 slices
  • Sharp white cheddar cheese icon
    Sharp white cheddar cheese
    50 g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Mayonnaise icon
    Mayonnaise
    1 tablespoon
  • Lemon icon
    Lemon
    ½
  • Pickled jalapeno icon
    Pickled jalapeno
    4 slices

Tools

  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Wire rack

Step preview

  1. In a bowl add drained tuna, mayonnaise, lemon juice, green onions, cornichons, salt and pepper
  2. Mix together to combine
  3. To your toasted sourdough slices add a layer of the tuna mix
  4. Divide the slices of jalapeño on top of the tuna mix
  5. Divide the cheese between the sourdough slices and add on top
  6. Place the sourdough slices onto the wire rack
  7. Place the sourdough slices onto the wire rack and broil on high (Broil 1) for 10 mins
  8. Serve Immediately
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