Tuna Melts
Open-faced sandwiches with canned tuna mixed with mayo, topped with cheddar and toasted under the broiler. Two halves per person.
Drain the tuna well — press the lid against the can to squeeze out as much liquid as possible. Transfer to a bowl.
Add mayonnaise, green onion, mustard if using, salt, and pepper. Mix to combine. The mixture should be moist but not wet. Add a little more mayo if it looks dry.
Broiler method: Set the oven to broil. Lay bread slices on a baking sheet. Toast under the broiler for 1–2 minutes until lightly golden on one side. Flip the bread, top each slice with tuna mixture, then add a layer of cheese. Return to the broiler for 2–3 minutes until cheese is melted and beginning to bubble. Watch closely — it can burn fast.
Pan method (no oven): Spread tuna on untoasted bread. Top with cheese. Heat butter in a large skillet over medium-low heat. Cook open-faced for 3–4 minutes with a lid on the pan, until cheese melts. The bottom will be golden.
Cut each slice in half. Serve hot. Two halves per person.
No Name tuna at $1.29 per 170g can is one of the cheapest protein sources available. Two cans gives about 230g of drained tuna — enough for four generous portions.
- Mayonnaise priced at approximately $5.49/890mL for No Name ($0.617/100mL). Four tablespoons is about 60mL = $0.37, rounded up to account for variance.
- The pan method works fine without an oven and produces a crispier bottom crust. The broiler is faster but requires attention.
- This recipe is close to $11. If the tuna is on sale, it comes under $10.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace white bread with gluten-free sandwich bread (adds approx. $3–4 to total cost)
The tuna mixture itself is gluten-free. Check tuna can labels as some processed varieties may contain additives.