Open-Faced Tuna Melts
Tuna salad spooned onto sourdough slices, topped with tomato and provolone, and air-fried until the cheese melts and bubbles.
ā±ļø Prep: 10 minš³ Cook: 4 min
Ingredients
| 6 (5 ounce) cans | cans wild tuna packed in water, no salt added, drained | |
| 3/4 cup | 180 ml | mayonnaise, plus more for spreading |
| 6 tablespoons | 90 ml | finely chopped red onion |
| 3 tablespoons | 45 ml | rinsed and drained capers |
| to taste | salt and ground black pepper | |
| 6 slices | day-old sourdough bread | |
| 12 slices | thin slices tomato | |
| 6 slices | provolone cheese |
Instructions
Ready in 14 min Ā· Prep 10 min Ā· Cook 4 min.
- Stir tuna, mayonnaise, red onion, capers, salt, and black pepper together in a bowl until evenly combined.
- Spread a thin layer of mayonnaise on each slice of bread. Spoon tuna mixture equally on top of the bread slices.
- Top each open-faced sandwich with 2 tomatoes and 1 slice provolone cheese.
- Place 2 open-faced sandwiches into the CrispLid fryer basket, tuna-side up. Set the CrispLid trivet in the inner steel pot of the pressure cooker and set the fryer basket on top of the trivet.
- Set the CrispLid on top of the inner steel pot and plug in. Set to 500Ā°F (260Ā°C) and cook until the cheese has melted and bubbled, about 4 minutes. Lift the lid using the handle and set it on the silicone mat. Repeat with remaining sandwiches.
Mealthy Tips: Mozzarella cheese can be used in place of the provolone. Add avocado slices to the sandwich for a little something extra!