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Open-Faced Tuna Melt Sandwich

Openfaced tuna melt sandwich - the image shows two slices of bread on a blue and white plate. the bread appears to be toasted and has a golden brown crust. on top of the bread, there is a layer of melted cheese, which is a bright yellow color. the cheese is spread evenly over the bread and is garnished with chopped green herbs. the plate is sitting on a white marble countertop with a sprig of parsley on the side.
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A classic open-faced tuna melt sandwich featuring a creamy tuna salad topped with melted cheddar cheese on toasted bread. Perfect for a quick and satisfying lunch or dinner.

Ingredients

Scale

1 (5-ounce) can tuna packed in water, drained
3 tablespoons mayonnaise
1 tablespoon finely chopped red onion
1 tablespoon finely chopped celery
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 slices whole wheat bread
2 slices cheddar cheese
1 teaspoon unsalted butter, softened
1 tablespoon chopped fresh parsley (for garnish)

Instructions

Preheat the broiler on high and position the oven rack about 6 inches from the heat source.
In a medium bowl, combine the drained tuna, mayonnaise, chopped red onion, chopped celery, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Lightly butter one side of each bread slice.
Place the bread slices butter-side down on a baking sheet.
Spread the tuna salad evenly over the top of each bread slice.
Place one slice of cheddar cheese on top of the tuna salad on each slice of bread.
Broil the sandwiches in the oven for 3 to 5 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Remove the sandwiches from the oven and let them cool for 1 minute.
Sprinkle chopped fresh parsley over the top for garnish.
Serve immediately and enjoy your open-faced tuna melt sandwiches.

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