2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread

2 tablespoons prepared mayonnaise (optional)

1 recipe Tuna Salad, recipe follows

1 cup shredded sharp farmhouse Cheddar cheese

Tuna Salad:

Two 6-ounce cans white meat tuna packed in water, drained

2 tablespoons minced celery

2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained

1 teaspoon minced flat-leaf parsley

1/3 cup prepared mayonnaise

1 tablespoon whole grain mustard

Freshly ground black pepper,

Freshly squeezed lemon juice, to taste (optional)


  1. Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
  2. Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.

Tuna Salad:

  1. In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.
Let's Get Cooking!

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22 Reviews


Quite tasty & quick - especially on a chilly, rainy Monday night!  Toasted some thick-sliced fresh whole wheat 5 grain bread from the bakery and piled high with the tuna salad. Topped one with American Cheese and another slice of the toasted bread,  Topped the other with extra sharp cheddar and served open-face.  Broiled to a rich, melty, cheesy yumminess! I used finely mined shallot instead of red onion as it was what I had on hand.  Realized after I had the sandwiches prepared that I had some smoked cheddar in the cheese bin - next time!  

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