Massachusetts WIC Program

This recipe was provided by Massachusetts WIC

Adapted from

Tuna Melt

Open face tuna sandwiches with melted cheese topping
Course: Main Dish
Servings: 4 sandwiches


  • 2 5-6 oz cans light tuna, packed in water, drained and rinsed
  • 1 large stalk of celery, diced or 2 small stalks
  • 1/2 medium lemon, juiced
  • 1/4 cup low-fat mayonnaise
  • 1/4 tsp ground black pepper
  • 1 large tomato
  • 1/2 cup shredded cheddar cheese


  • Turn the oven-broiler on high.
  • In a medium bowl, add the tuna and flake apart using a fork.
  • Add the celery, lemon juice, mayonnaise, and black pepper. Mix well using a fork and place to the side.
  • Add ½ cup tuna salad to each slice of bread. Add a tomato slice on top followed by the cheese.
  • Place open-faced sandwiches on a baking sheet and put on the bottom rack of the oven for 5-10 minutes until cheese is melted.
  • Allow to cool slightly before serving.


  • Tuna salad may be served cold. Try it on a sandwich or over lettuce.
  • Add 2 tablespoons diced red or green onion.
  • Add 2 tablespoons dried cranberries.
  • Add one small apple (diced) or ½ cup sliced grapes.
  • Try using diced radishes in place of celery.
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