Tuna and Goat Cheese on Rye

Tuna on Goat Cheese and Rye

Pretty much just as it sounds (with some chopped capers and a squeeze of lemon added to the tuna). I made this in a pinch yesterday, when Wilder and I were both hangry and in need of a quick and easy lunch, STAT. Wilder had just the tuna and goat cheese, and LOVED it! It’s SO adorable when he gets excited about food…but also slightly stressful because I can’t get it in his mouth fast enough. Once he calmed down a little, I enjoyed my own open faced sandy, and another.

Tuna and goat cheese might sound like an odd thing to feed a baby, but I love taking every opportunity to “baby bird” feed him what we’re eating. 1) for convenience 2) my hope is that he’ll continue to eat as we eat (we’ll see how that goes…) and 3) it usually translates to balanced nutrition. I’m always trying to fill him up with the most satiating foods because he is one hungry boy! And okay, so there are no vegetables…but we’ll make up for it at supper.

I recently discovered the world of olive oil packed tuna, and I don’t think I ever want to go back to water-packed. You will end up with a much nicer flavour with the oil packed…and you will use all of that oil. You’re going to find that you don’t need to add much more to your tuna, because the flavour is so nice, as is. Just a squeeze of lemon to balance things off with some acidity, fresh pepper and some chopped capers (a long lost friend of the tuna from the sea!). I find rye is nice with this as it’s a good heavy bread to support the ingredients and the deep earthy flavour holds up well against goat cheese. This bread was the German Style Sunflower Rye from Jennifer McGruther’s Nourished Kitchen. It’s a fantastic one-day sourdough recipe which I found needed 10 minutes less baking time than stated in the book.

Tuna on Goat Cheese and Rye

Tuna and Goat Cheese on Rye

  • Author: Krista
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings
  • Category: Quick Lunch


This quick and easy open faced sandy is ready will be ready in under 5 minutes!


4 slices rye bread

8 tablespoons goat cheese

1 can tuna packed in olive oil (see note)

Juice of 1/2 a lemon

1 tablespoon capers

Pepper to taste

Garnish with herbs such as thyme or dill


Divide and spread goat cheese evenly over slices of bread. 

Combine can of tuna with oil, lemon juice, capers, and pepper. Mash together. 

Top the bread with tuna mixture and garnish with herbs. 


To use tuna packed in water: drain water, and add 2-3 tablespoons olive oil. 

Keywords: sandwich, open faced sandwich, quick lunch, lunch, quick and easy lunch, tuna, olive oil, lemon, capers, dill, thyme

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