Sandwiches
Southern
Yield: 8
Author: Tammy Nichols
Open-Faced Tuna Loaf - Master Cookbook Recipe # 587

Open-Faced Tuna Loaf - Master Cookbook Recipe # 587

This Open-Faced Tuna Loaf is a fantastic way to turn a simple can of tuna into a hearty, bubbly, and delicious meal. By using a large loaf of Italian bread and melting Monterey Jack cheese over the top, you get a beautiful contrast between the crisp bread and the creamy tuna salad. It’s a perfect quick lunch or an easy dinner that the whole family will enjoy!

This is recipe #587 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 10 minTotal time: 20 min
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Ingredients

  • 1 large loaf Italian bread (or loaf bread)
  • 2 (6 oz) cans tuna, drained
  • 1/3 to 1/2 cup mayonnaise (adjust to taste)
  • 6 to 8 oz Monterey Jack cheese, sliced thin
  • 1/4 cup fresh parsley, chopped (reserve 1 Tbsp for garnish)
  • Dash of black pepper
  • Fresh lemon juice (a squeeze for brightness)
  • Salted butter, softened

Instructions

  1. Prep the Bread: Slice the loaf of Italian bread in half lengthwise. Spread a generous amount of softened salted butter over both halves.
  2. Base Layer: Place the buttered bread halves, butter-side up, onto a baking sheet.
  3. Mix the Tuna: In a medium bowl, combine the drained tuna, mayonnaise, chopped parsley (minus the reserved tablespoon), a dash of pepper, and a squeeze of fresh lemon juice. Mix well until creamy.
  4. Assemble: Spread the tuna mixture evenly over the bread. Top the tuna with the thin slices of Monterey Jack cheese.
  5. Broil: Place the baking sheet in the oven about 3 inches from the heat source. Broil for approximately 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
  6. Garnish and Serve: Sprinkle with the reserved fresh parsley and cut into individual servings.

Notes

Tammy's Tips

If you don't have a large Italian loaf on hand, regular loaf bread works just as great for individual servings! I like to put the cheese on top of the tuna so it gets that beautiful golden-brown color and holds everything together. If you're only cooking for one or two, you can easily half this recipe by using half a loaf and one can of tuna. It’s a simple classic that never goes out of style!