Description
A quick and satisfying open-faced tuna sandwich made with creamy tuna salad, crisp vegetables, and toasted rustic bread. Perfect for lunch or a light dinner, this simple classic delivers fresh flavor and texture in every bite.
Ingredients
Scale
- 2 cans (5 ounces each) tuna, drained well
- 1/4 cup mayonnaise
- 1/4 cup celery, finely diced
- 2 tablespoons red onion, finely diced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 thick slices rustic bread
- 1/2 medium cucumber, thinly sliced
- 1 tablespoon fresh parsley, chopped
Instructions
- Toast the rustic bread slices in a toaster or skillet until golden brown and crisp.
- In a mixing bowl, flake the drained tuna with a fork.
- Add mayonnaise, finely diced celery, red onion, salt, and black pepper. Stir until evenly combined.
- Arrange the toasted bread slices on a serving plate.
- Spoon the tuna mixture generously over each slice and spread evenly.
- Top with thin cucumber slices and sprinkle with chopped parsley.
- Serve immediately while the bread is crisp and the topping is cool and creamy.
Notes
- Chill the tuna mixture for 10 minutes before assembling for a firmer texture.
- Add a squeeze of lemon juice for extra brightness if desired.
- Use sturdy bread to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
Keywords: tuna open faced sandwich, easy tuna sandwich, open faced tuna toast, quick lunch idea, creamy tuna salad toast