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Open Faced Tuna Melt with Sundried Tomatoes

Open-Face Tuna Melt with Sun-dried Tomatoes

This updated version of the classic diner sandwich is sure to become a new favourite.

Preparation 10 min
Total 20 min
6 servings


  • 6 slices Villaggio® Italian Style Thick Slice 100% Whole Wheat Bread
  • 2 cans light flaked tuna, drained (170 g each)
  • 1/2 cup (125 mL) mayonnaise
  • 3 tbsp (45 mL) finely chopped red onion
  • 1 tsp (5 mL) finely grated lemon zest
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1/4 cup (60 mL) finely chopped sun-dried tomatoes
  • 2 tbsp (30 mL) finely chopped fresh parsley


  1. Preheat broiler; position rack in centre of oven.
  2. Stir together tuna, mayonnaise, onion, lemon zest, salt and pepper.
  3. In separate bowl, toss together cheese, sun-dried tomatoes and parsley; set aside.
  4. Arrange bread on baking sheet; broil for 2 minutes per side or until lightly golden. Divide tuna mixture evenly among bread; top with cheese mixture.
  5. Broil for 1 or 2 minutes or until cheese is melted; cut each diagonally into 4 pieces. Serve immediately.