Tuna Schmelt Recipe

Prepare tuna

Place drained canned tuna in a medium mixing bowl and flake with a fork until mostly broken up but slightly chunky.

Add mayonnaise, chopped dill, chopped capers, diced celery, minced red onion (from tuna salad ingredient), lemon juice, and Dijon mustard to the bowl.

Season with salt and black pepper. Stir gently until evenly combined. Taste and adjust seasoning—add more lemon juice, salt, or dill to preference. Set the tuna salad aside while preparing bagels and toppings (can be made up to 1 day ahead and chilled).

Preheat the broiler (or oven set to high) and position the oven rack about 6 inches from the heat source. If using a toaster oven, preheat to broil setting.

Lightly butter the cut sides of the two sesame bagel halves if desired. Place bagel halves cut-side up on a baking sheet.

Divide the prepared tuna salad evenly between the two bagel halves, mounding it so it is piled high.

Top each tuna mound with thin tomato slices (arrange 2–3 slices per half, slightly overlapping) and a few thin rings of red onion.

Place two slices of Swiss cheese over each bagel half, covering the tuna and tomato. If the slices are large, tuck edges under slightly so cheese melts over sides.

Broil the assembled open-faced bagels for 2–4 minutes, watching carefully, until the Swiss cheese is melted and bubbling and edges of the bagel are lightly browned. If you prefer a more even melt, you can bake at 375°F (190°C) for 6–8 minutes instead.

Remove from the oven and let cool for 1 minute.

Garnish each open-faced tuna schmelt with a few extra capers and a small sprig of fresh dill if using. Serve immediately while hot.

Optional: serve with a lemon wedge on the side and pickles or potato chips.