Open Faced Tuna Melt with Deep Fried Onion Straws

barbara lentz


Love these sandwiches. I like to make a sauce of miracle whip, ketchup, and Cajun seasoning to add to the top over the onions taste like Outback blooming onion.


☆☆☆☆☆ 0 votes

10 Min
15 Min



  • 4 small
    cans tuna drained well or 2 large
  • 1 medium
    onion diced
  • 2 Tbsp
    dill or sweet relish
  • 1/2 c
    real mayonnaise
  • 2 Tbsp
    creme fraiche or sour cream
  • ·
    salt and pepper
  • 3
    arnold sandwich thins divided
  • 2 Tbsp
    soft butter
  • 6 slice
    swiss cheese

  • 1 large
    sweet onion thinly sliced
  • 1 /2 c
  • 2 c
  • 1 tsp
    each salt, garlic powder, paprika, pepper, and cajun seasoning
  • ·
    oil for deep frying

How to Make Open Faced Tuna Melt with Deep Fried Onion Straws


  1. drain the tuna well and mix with the next 5 ingredients. Set aside.
  2. Lay the thin sandwich bread out on baking sheet and butter each one. Should have 6 buttered pieces.
  3. Set oven to broil and pop the bread in and toast them to golden watching carefully so they don't burn.
  4. Change oven to bake and set at 350 degrees.
  5. Top each bread with tuna. Lay a slice of swiss cheese over top. Place in oven for 10 to 15 minutes until hot and cheese is bubbly.
  6. Meanwhile bring oil to 350 degrees. Mix the flour with the spices. Dredge the onions in the flour shaking off excess. Dredge in buttermilk then back into flour.
  7. Deep fry until golden. Drain on paper towels.
  8. Top the tuna melts with the onion straws and serve immediately.

Printable Recipe Card

About Open Faced Tuna Melt with Deep Fried Onion Straws

Course/Dish: Pasta
Main Ingredient: Fish
Regional Style: American

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