Quick and Easy Open Faced Tuna Melts

It’s been unusually HOT in the Pacific Northwest for the past several weeks. Temps are supposed to hover near 100 degrees this coming weekend, which is “not the norm” for late June in Oregon. We want quick  and easy meals (don’t want to heat up the kitchen cooking). Enter our “go-to” standby… Quick and Easy Open Faced Tuna Melts!!!!Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
These open faced tuna melts are ridiculously easy… so easy in fact, that I’m not even gonna post the “recipe”. They actually are delicious, and are very quick to prepare!

First you toast some English muffins. I used sourdough (delicious!). Allow for one half or two halves per serving. Once toasted, place some cheese (gruyere, smoky gouda, or cheddar) on top of the muffin. (I have used all of these cheeses in the past. Pictures are with Smoky Gouda.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put some tuna on top to cover the muffin. (Use the tuna you prefer, mixed up with whatever you like in your tuna salad). All I used for mine was one can (one can is enough for 4 half muffins) of albacore tuna, mixed with mayonnaise. That’s it!  But for goodness sake, make your tuna the way you like it!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Slice some really good ripe tomatoes and put a slice on top of each muffin. Sprinkle with a pinch of salt, pepper, dried parsley and dried basil. Just a touch.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Put the english muffins on a wire rack and place under a broiler. DO NOT put them directly under the broiler. Put them on the middle rack of your oven. It will take a few minutes to broil them, but by putting them on the middle rack, instead of directly under the broiler, all the ingredients will have a chance to get hot, and that cheese on the bottom will melt. Remove from broiler when cheese is bubbly and the tuna has just started to lightly turn golden.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
Remove tuna melts from wire rack with a spatula. Place on serving plates. I like to put some red leaf lettuce leaves under the tuna melts just for some added color, to make it look good, but that is totally optional. You can either pick them up and eat them or cut them with knife and fork… whatever suits you! They’re really delicious! Sure hope you’ll give ’em a try. Good for a quick, filling lunch, or dinner on a really HOT evening! Been making these for years and years, and have never been disappointed!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!Have a wonderful week… may you feel gratitude for all you experience this week, and above all else…may you deeply know just how much God loves you!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!

 

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