Tuna Meltsand green salad with radishes and snap peas
Serve these tuna melts open faced with melty cheese on top for an easy and super quick weeknight meal. The lemony notes in the salad served on the side are a nice, fresh complement to the fish.
- Celery - 1 stalk, diced
- Shallots - 1 clove, diced
- Pickles, any type (opt) - 1 Tbsp, diced
- Tuna, in water (5 oz / 142 g) - 2 cans, drained
- Mayonnaise - 1 Tbsp + 1 Tbsp
- Lemon juice - 1/2 tsp
- Bread, sandwich - 4 slices
- Cheese, sharp cheddar - 4 slices (sub any sliced cheese)
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Lemon zest - 1/2 tsp
- Oil, olive - 3 Tbsp
- Snap peas, fresh or frozen - 10 oz
- Radishes - 5, halved and sliced
- Mixed greens - 5 oz
- Celery / Shallots / Pickles - (If prepping right before cooking, turn on the broiler before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together lemon juice (portion for vinaigrette), mustard, honey, and lemon zest. Add oil while whisking. (Can be done up to 5 days ahead)
- Make tuna salad - Combine celery, shallots, pickles, tuna, first part of mayonnaise, and lemon juice (portion for tuna). If you like your tuna salad creamier, add some additional mayonnaise. Taste and season with some salt and pepper. (Can be done up to 4 days ahead)
- Snap peas - If using frozen snap peas, defrost. If using fresh snap peas, place in a microwave-safe bowl with 1 Tbsp / 15 mL of water (for 4 servings; adjust if customizing). Microwave on high until peas are tender but still bright green, 1 to 2 minutes.
- Radishes - Halve and thinly slice.
- Turn on the oven’s broiler (use the low setting if available). Place an oven rack at least 6” / 15 cm from the heat source.
- Place bread in a single layer on a sheet pan.
- Slide pan under broiler until bread is lightly toasted, 2 to 3 minutes.
- Spread toasted bread with second part of mayonnaise. Top with tuna salad and a slice of cheese. Slide pan back under the broiler and continue toasting until cheese is melted, 3 to 4 minutes more.
- Just before serving, combine snap peas, radishes, and mixed greens in a large mixing bowl. Add vinaigrette until dressed to your liking. Toss everything to combine. Season with some salt and pepper.
- Serve tuna melts with salad on the side. Enjoy!
This meal has 24 reviews
This was definitely really light for a dinner, but still tasty. I put both tablespoons of mayo into the tuna salad and didn't spread any on the bread, and ended up making a different side salad to use up some things in the fridge.
Really good. Subbed yogurt for the mayo in the tuna salad, and did the sandwiches open face.
Delicious and easy to make
I don't know why I don't have tuna melts more often, but I'm going to start.
This was too light for a dinner, more like a nice lunch, definitely two open faced slices per person. Also, looked up a chickpea “tuna” recipe for the vegetarians in the family because it seemed more substantial than the cheese and avocado for the vegetarian option. Salad wasn’t as good as I was hoping and none of the meal worked well for leftovers.
The avocado toasts were so easy and SO delicious. The mayo made it, I think. The hardest part was slicing radishes and trimming snap peas, so you could easily sub out simpler veggies and cut the time for this in half.