Skip to navigation.

Open-Faced Tuna Melt with California Cheddar

Open-Faced Tuna Melt with California Cheddar

Yields 6 Sandwiches

  • 1 12-ounce can solid white albacore tuna in water, drained
  • 1/2 cup finely chopped celery
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped red onion
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh Italian parsley
  • 1/2 teaspoon paprika
  • Fresh ground pepper, to taste
  • 6 slices sourdough or other rustic bread, toasted
  • 1 1/2 cups (6 ounces) shredded California Cheddar cheese
  1. In medium bowl, combine tuna, celery, mayonnaise, onion, capers, parsley and paprika; mix well and season with pepper.
  2. Adjust oven rack to upper position and preheat broiler. Mound tuna mixture on bread slices and place on baking sheet. Divide shredded cheese among bread slices.
  3. Place sandwiches under broiler until cheese is melted and bubbly, about 30 to 60 seconds. If desired, sprinkle with a little extra paprika. Serve immediately.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,