Pesto Tuna Melt
Prep time: 
Cook time: 
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Serves: 1-2
Pesto mixed into the tuna makes for a fresh twist on this classic open-faced sandwich.
  • 1, 5 oz., can tuna, drained well
  • 1 tablespoon prepared pesto
  • 1 tablespoon mayonnaise (I like olive oil mayo)
  • 2 slices of bread (I like potato bread or rye)
  • 4 slices tomato
  • ¼ cup shredded cheese
  • arugula to top
  1. Mix the drained tuna, pesto, and mayonnaise in a bowl with a fork. Add more pesto or mayo to taste. Set aside.
  2. Preheat the broiler on high. While the broiler preheats, toast to bread in a toaster (or on both sides under the broiler) until just golden. Place the toasted bread slices on a baking sheet (line it with foil for easy clean-up) and divide the tuna between the slices. Place two slices of tomato onto each sandwich and season with salt and pepper. Divide the cheese between the two sandwiches. Broil until the cheese is melted and bubbling. Serve piled with arugula on top or chips.
I like to top these with a bit of arugula for peppery bite. It's a delicious, but not necessary addition.

One can of tuna could make two servings (4 open-faced sandwiches) but, I go a little heavy on the tuna for a hearty lunch for one.

The pesto and mayonnaise are to taste, I've learned that everyone likes their ratio for tuna salad differently, so do what works for you. If you hate mayo, that's okay! A drizzle of olive oil brings great moisture and a squeeze of lemon is nice too.
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