Canned Tuna Open-Faced Sandwich


 (Yasmin Fahr)

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OK, maybe I actually used fancy oil-packed tuna for this recipe, but canned tuna works just as well. If you decide to buy tuna stored in water, then you'll probably want to add a tablespoon or two of oil to the recipe below. 

This open-faced sandwich is light, crunchy, and gets a mild hint of spice from the chile flakes. Feel free to top it with another piece of bread if you wish, but then make sure that both slices are thin so it doesn't overpower the main ingredients inside. 


  • 1 7-ounce jar of oil-packed tuna
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped scallions, white and green parts
  • pinch of red chile flakes
  • juice of 1 lime
  • salt and pepper, to taste
  • 4-5 grape tomatoes, sliced in half, lengthwise
  • 2 piece Bibb lettuce
  • 2 thick slices of Pugliese bread or other crusty bread
  • Cilantro leaves, torn, for garnish (optional)


Step 1

  • In a small bowl, add the tuna and roughly break it apart with a fork.

Step 2

  • Add the chives, scallions, chile flakes, lime juice, and season with salt and pepper to taste. Add the tomato slices and toss.

Step 3

  • Place a piece of lettuce on each slice of bread and top with the tuna mixture.

Step 4

  • Grate additional fresh pepper if desired and a few pieces of cilantro, if using, and serve.