Open-Faced Tuna Melts

Open-Faced Tuna Melts


I love Open-Faced Tuna Melts. This might not be the tuna melt everyone is familiar with, but this is how I’ve always made them. Traditionally, I’ve always used an English muffin as my base, and then loaded it up with tuna (duh), tomato, cheese, and anything else I cared for. These are very simple, very “watered down” tuna melts, and you can add to them as you please! Smashed avocado? Yes please. Sliced tomato? Absolutely. Chopped celery for some crunch? Ohgodyes. Instead of an English muffin, though, I decided I would give cloud bread a shot for the base, and MAN AM I HAPPY I DID.

Cloud Bread:

  • 4 eggs

  • 1/4 tsp. cream of tartar

  • 1/4 cup light cream cheese

  • 1/2 tsp. garlic powder


Preheat the over to 325 degrees F. I personally did 350 degrees because my oven sucks. Separate all 4 eggs – whites in one large bowl, yolks in another. Add the cream of tartar to the whites, and beat with a hand mixer until you can make stiff peaks (be patient, this can take a few minutes). Add the garlic powder and cream cheese to the yolks, and beat together until combined (don’t worry if there are still some small cream cheese chunks in there, this is fine)! Gently fold the yolk mixture into the whites, and mix (GENTLY!) until just combined. DON’T OVER MIX! Line a baking sheet with some parchment paper, and drop some English muffin sized dollops onto the paper. I was able to fix about 6 on my baking sheet. The dollops should be fluffy-ish looking, not super liquidy or flat. Pop the baking sheet in the oven, and bake for 20-25 minutes.


Tuna salad:

  • 3 cans of tuna, in olive oil

  • 1/4 cup mayonnaise

  • Chopped celery, fresh ground pepper, salt, anything else you may desire!


Partially drain each can of tuna of olive oil (having some left in the can is ok). Mix in the mayo, and mash together with a fork until well combined. Add in any other additives you may desire, and mix together.

Once the cloud bread is done, top each “muffin” with about 1/6 of the tuna mixture. Add a slice of cheese on top (I used American, but Swiss and provolone are both good!), and throw back in the oven. Turn the temperature to broil, and cook for about 60-90 seconds. BAM, you’re done!

This is my first keto recipe that I’ve posted here, and I hope you all enjoy!


Serving size: 2 muffins

Calories: 594

Net carbs: 5.2 (according to MFP)

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