Hearty Tuna Melts

These open-faced tuna melts are loaded with crunch and flavor that basic tuna salad on white bread can only dream about. Celery, green bell pepper, and chopped black olives add texture and brininess, while a pinch of dried thyme gives the whole thing an herbal note that lifts it out of the ordinary.

Dark rye bread is a smart base here. Its sturdy structure holds up under the tuna without going soggy, and the slightly bitter, malty flavor pairs well with the salty olives and tangy mayo.

Fat-free mayo and cheese keep this on the lighter side without sacrificing the gooey, melted satisfaction that makes a tuna melt a tuna melt.

Pro Tips

• Drain the canned tuna well and press out excess water. Wet tuna makes the bread soggy before the cheese even melts.
• Chop the celery and green pepper small so they distribute evenly in the tuna mixture and don’t roll off the open-faced sandwich.
• Broiling gives faster, more golden cheese than baking. Watch closely since it goes from melted to burnt in seconds.
• Toast the rye bread lightly before topping for extra crunch and a better moisture barrier.

Variations

• Use sharp cheddar or Swiss instead of processed cheese for a stronger, more flavorful melt.
• Add a thin slice of tomato between the tuna and cheese for a juicy layer.
• Swap rye for sourdough or a sturdy whole wheat if you prefer a milder bread flavor.