Open-Faced Tuna Sandwich

When it comes to lunch, sometimes you want something quick and easy but still packed with flavor—and my Open-Faced Tuna Sandwich fits the bill perfectly. It’s the ideal blend of wholesome, fresh ingredients. Whether you’re looking for a weekday lunch upgrade or a light dinner option, this open-faced sandwich delivers on every level.

The base of this sandwich is a simple but delicious tuna mixture. By combining canned tuna with Greek yogurt (or mayonnaise, if you prefer) and a touch of Dijon mustard, you create a creamy, tangy spread that’s full of flavor without being heavy. A dash of salt and black pepper brings it all together, ensuring every bite is perfectly seasoned.

Toasted slices of whole-grain or sourdough bread provide the perfect base for this dish—crisp and sturdy enough to hold all the toppings yet soft enough to sink your teeth into. On top of the tuna mixture, you’ll add a layer of thinly sliced cucumber, offering a refreshing crunch, followed by juicy tomato slices and sharp, slightly sweet red onion. 

The finishing touches are where this sandwich truly shines. A sprinkle of fresh dill adds a fragrant, herbaceous note, while briny capers lend a salty pop that complements the tuna beautifully. And let’s not forget the pinch of "Everything but the Bagel" seasoning—it’s the secret that ties all the flavors together with a subtle hint of garlic, onion, and sesame.

What I love most about this recipe is its versatility. You can easily customize it to suit your tastes or the contents of your fridge. Don’t have dill? Try parsley or chives. Out of capers? A few olives or pickle slices would work wonderfully. And if you’re feeling adventurous, swap the bread for a crisp lettuce wrap or a halved avocado for a low-carb alternative.

It’s perfect for when you need a satisfying bite in a hurry but don’t want to sacrifice quality or taste. Pair it with a small side salad or a handful of your favorite chips, and you’ve got yourself an effortless meal.

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Open-Faced Tuna Sandwich

Yield: 1

Author: Erika Barnett

Prep time: 10 MinTotal time: 10 Min

This Open-Faced Tuna Sandwich is a fresh and flavorful twist on a classic lunch. Creamy tuna salad made with Greek yogurt or mayonnaise is layered onto toasted whole-grain or sourdough bread, then topped with crisp cucumber, juicy tomato, red onion, dill, capers, and a sprinkle of "Everything but the Bagel" seasoning for a simple yet satisfying meal.

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Ingredients

Tuna Salad

• 1 can (5 oz) tuna, packed in water or olive oil, drained
• 2 tbsp plain Greek yogurt or mayonnaise
• 1 tsp Dijon mustard
• Salt and black pepper, to taste
• 2 slices of whole-grain or sourdough bread, lightly toasted
• ¼ cup cucumber, thinly sliced
• 1 small tomato, sliced
• ¼ cup red onion, thinly sliced
• 1 tbsp fresh dill
• 1 tbsp capers, rinsed
• "Everything but the Bagel" seasoning

Instructions

1. In a medium bowl, combine the drained tuna, Greek yogurt (or mayonnaise), and Dijon mustard. Mix until well combined.
2. Season with salt and black pepper to taste.
3. Divide the tuna mixture evenly between the two slices of bread, spreading it out with a spoon or spatula.
4. Top the tuna with an even layer of cucumber slices.
5. Add slices of tomato and red onion on top.
6. Sprinkle fresh dill and capers over the layered toppings.
7. Add a pinch or two of "Everything but the Bagel" seasoning for extra flavor.

https://www.dramaticdish.com/blog/open-faced-tuna-sandwich

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