Open Face Tuna Melt with Lemon Pepper

Open Face Tuna Melt with Lemon Pepper
Open Face Tuna Melt with Lemon Pepper

During the winter, good, fresh seafood that doesn't break the bank can be hard to come by in most states. This is where a can or two of tuna can really come in handy. The only problem is that sometimes we need a little inspiration to keep from making the same meal over and over again. Well you're in luck, because with the right ingredients you can turn that can of tuna into a dish that you would get at a gourmet cafe.

If you were looking for a basic, bland tuna melt recipe then you are definitely in the wrong place. This tuna melt is not the one that you'll pack in your kids' lunch box. It's the one that you'll hide for yourself and savor at lunchtime. And the best part - its quick and easy to make!  A traditional patty melt is often greasy meat and cheese pressed between two thick slices of buttered bread.  This open face version, eliminates the butter and creates the melt under the oven broiler for all the toasty, melty goodness of the traditional recipe while reducing the over all fat and calories.  We chose fontina cheese for it's ability to melt easily, but reduced fat mozzarella would be a suitable substitution as well.

One down side, it can be said that tuna doesn't pack much flavor. We gave this unassuming little sandwich a flavor boost by incorporating lemon juice and our Lemon Pepper seasoning to the mix. Our Lemon Pepper is hand blended from black pepper, minced onion, lemon, thyme and coriander. It is the perfect addition to any food that you would add salt and pepper, but want a hint of fresh lemon flavor, too.

Tuna is high in protein and minerals and while a little high in fat, most of the fat is mono- and polyunsaturated, which lowers blood cholesterol levels and helps maintain your brain and joints. (Source

 Print Recipe

  • 1/3 cup light mayonnaise
  • 1 tsp Dijon Mustard
  • zest and juice of 1 small lemon
  • 1 Tbsp Lemon Pepper
  • (2) 6 oz packages white albacore tuna (2 cans)
  • 8 slices of tomato
  • 8 Tablespoons shredded fontina cheese, divided
  • 2 whole wheat English muffins, cut in half
  1. Preheat oven to 350°.
  2. In a medium bowl, combine the mayo, mustard, lemon and Lemon Pepper.
  3. Stir in the tuna, breaking it up slightly.
  4. Divide the cheese in half.
  5. Put 1 Tablespoon of cheese on each of the English muffin halves.
  6. Top the cheese with 2 tomato slices on each muffin.
  7. Divide the tuna evenly and place on the English muffins.
  8. Top the tuna with the remaining cheese, 1 Tablespoon per each muffin.
  9. Place muffins on a nonstick baking sheet.
  10. Place baking sheet in the oven and cook for 7 minutes, or until cheese is melted and muffins are golden.
  11. Serve immediately.