Blue Harbor Open-Faced Tuna Melt

Open Faced Tuna Melt

This is what dreams are made of and is my specialty. The trick is to keep the tuna in nice big chunks. This one has a twist with the peppers and jalapeno, but you will love it. 


  • 1 stalk celery 
  • 1/2 red pepper
  • 1 jalapeño with no seeds
  • 3 scallions
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp capers
  • 1/2 cup veganaise
  • 3 cans Blue Harbor Wild Albacore Tuna
  • 2 slices lightly toasted sourdough
  • 2 slices tomato
  • 1/2 cup grated cheddar cheese
  • Dill to garnish


  • It is all in how you slice the celery, red pepper, and jalapeño. Tiny little cubes. This is important. 
  • Add everything up until the tuna to a bowl. Keeping the tuna in nice chunks is key, so fold the ingredients together lightly.
  • Lightly toast your bread. Top with a generous mound of tuna salad.
    Top with a tomato slice or two and the cheddar. 
  • Broil or toast until the cheese is bubbly and melted.
  • Devour immediately. Thank me later. 
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