Community recipe
Roasted Tomato Tuna Melts with Lemon-Parsley Crunch
Open-faced tuna melts piled with jammy roasted tomatoes, bright lemon-celery tuna salad, and bubbling sharp cheddar. A satisfying lunch or easy dinner with a little crunch in every bite.
- Serves
- 4
- Prep
- 15 min
- Cook
- 38 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g cherry tomatos
- 2 garlics
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 2 tuna, canned in water, about 5 oz per can
- 1 celery stalk
- 1 lemon
- 2 tbsp parsley, chopped after measuring the leaves
- 3 tbsp mayonnaise
- 4 sourdough bread, thickly sliced
- 120 g sharp cheddar cheese, shredded
Make it
Instructions
- 01
Prepare the oven and baking sheets
Set a rack in the center of the oven and heat to 425°F (220°C). Line one rimmed baking sheet with parchment; set out a second, dry baking sheet for toasting. Have a mixing bowl and a colander ready. | Why: The lined sheet makes roasting and cleanup easy, while a dry sheet helps the bread crisp.
- 02
Season the tomatoes
Rinse and thoroughly dry 450 g cherry tomatoes. Peel and finely mince 2 cloves garlic. On the lined sheet, toss both with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp ground black pepper; spread in one layer. | Why: Dry surfaces and an even layer encourage the tomatoes to blister rather than steam.
- 03
Roast until jammy
Slide the lined sheet onto the center rack and roast for 24 minutes, until the tomatoes have burst, their juices look thickened, and their edges have a few browned spots. Carefully remove the sheet; leave the oven on at 425°F (220°C). | Why: Roasting concentrates the juices so the topping tastes rich without making the toast soggy.
- 04
Make the lemon-celery tuna salad
While the tomatoes roast, drain 2 cans tuna thoroughly in the colander and transfer to the mixing bowl. Rinse and dry 1 celery stalk, then finely dice it. Rinse and dry 1 lemon; finely zest it, squeeze 1 tbsp juice, and cut the remainder into wedges for serving. Rinse, dry, and finely chop 2 tbsp parsley. Add the diced stalk, zest, measured juice, chopped leaves, and 3 tbsp mayonnaise to the bowl. Fold with a fork until combined, breaking up large flakes; keep refrigerated if the tomatoes are not nearly done. | Why: Thorough draining and a modest amount of dressing keep the filling creamy, bright, and sturdy enough to pile onto toast.
- 05
Toast the bread
After removing the roasted sheet from the oven, arrange 4 thick slices sourdough bread on the dry baking sheet. Bake on the center rack at 425°F (220°C) for 6 minutes, turning the slices after 3 minutes, until the surfaces feel crisp and the edges are lightly golden. Meanwhile, spoon the roasted mixture and its juices into a small bowl. | Why: Toasting both sides gives the open-faced melts a firm base beneath the juicy toppings.
- 06
Top, melt, and serve
Divide the tuna salad among the toasted slices, spoon the roasted mixture over it, and cover evenly with 120 g sharp cheddar cheese. Return the sheet to the center rack at 425°F (220°C) for 8 minutes, until the topping is hot and the cheese is completely melted and bubbling. Let stand 2 minutes, then serve one melt per person with the reserved citrus wedges to squeeze over the top. | Why: A short final bake melts the cheese without drying the filling, and a brief rest makes the melts easier to eat.
