Tex-Mex Tuna Open-Faced Sourdough Sandwich

This Tex-Mex Tuna Open-Faced Sourdough Sandwich takes your classic tuna salad to the next level. Sweet corn, zesty lime, and a touch of chili powder give the tuna a lively, southwestern twist, while juicy tomato slices and fresh parsley add brightness and color. Toasted homemade sourdough provides the perfect crunchy base, making each bite a satisfying mix of creamy, savory, and fresh flavors. Quick to make and bursting with flavor, it’s the perfect lunch or light dinner that’s as beautiful on the plate as it is delicious.

Yield: 2 open-faced sandwiches
Time: ~10 minutes

Ingredients

Tuna Salad

• 1 can (5 oz / ~140 g) tuna, drained

• 2–3 tbsp mayonnaise (or half mayo + half Greek yogurt)

• 1 tsp fresh lime juice

• Taco seasoning

• Salt & black pepper, to taste

Mix-ins

• ¼ cup corn kernels (fresh, roasted, or canned & drained)

• 2 tbsp finely chopped red onion

• 1–2 tbsp chopped fresh cilantro (optional)

Bread & Toppings

• 2 slices of homemade sourdough bread, toasted

• 2–4 slices ripe tomato

• ½ ripe avocado, sliced or mashed (optional)

• ¼ cup shredded pepper jack or cheddar (optional)

• Fresh parsley, chopped, for garnish

• Lime wedge, for finishing

Equipment

• Cast Iron Skillet
• Cutting board
• Cast Iron Bread Pan

Instructions

1. Toast the bread
   Toast the sourdough slices until golden and crisp on the edges.

2. Prepare the tuna salad

   • Flake the tuna in a bowl.

   • Stir in mayonnaise, lime juice, taco seasoning, salt, and pepper.

   • Gently fold in corn, red onion, and cilantro.

3. Assemble the sandwiches

   • Place sliced tomatoes evenly on the toasted bread.

   • Add avocado slices if using.

   • Spoon the tuna mixture on top.

   • Sprinkle shredded cheese if desired.

4. Optional melt step

   • If using cheese, broil for 1–2 minutes until just melted.

5. Garnish & serve

   • Sprinkle chopped fresh parsley on top.

   • Finish with a squeeze of lime.