12 minutes
A classic tuna melt with imported tuna, fresh dill, celery, scallions, and Swiss cheese on toasted white bread, broiled to golden perfection.
Imported Tuna In Olive Oil, drained
jars
Hearts Of Celery, diced
cups
Scallions, minced
cups
Dill, minced
tablespoons
Lemon Juice, freshly squeezed
tablespoons
to taste
Black Pepper, freshly ground
to taste
cups
teaspoons
White Bread, toasted
slices
Swiss Cheese, grated
0 oz
Microgreens
0 handfuls
1. Prepare Tuna Salad
Open and drain 2 jars of imported tuna in olive oil, and place the tuna into a medium bowl. Using a fork, gently flake the tuna to break it up. Mix in ½ cup of diced hearts of celery and ½ cup of minced scallions, along with 3 tablespoons of freshly minced dill.
2. Season Tuna Salad
Pour in 2 tablespoons of freshly squeezed lemon juice, and season the mixture with kosher salt and freshly ground black pepper to taste.
3. Combine with Mayonnaise Mixture
In a separate small bowl, combine ¾ cup of good mayonnaise with 1 teaspoon of anchovy paste. Stir this into the tuna mixture until everything is nicely combined and creamy.
4. Prepare for Broiling
Preheat your broiler. While waiting, toast 4 large slices of white bread using a toaster until they're golden brown. Place the toasted bread on a sheet pan. Generously spread the tuna mixture evenly over each slice of toast.
5. Broil Tuna Melts
Sprinkle 4 ounces of grated Swiss cheese evenly over the tuna-topped toasts, and then place the sheet pan under the broiler. Broil for 1 to 2 minutes, just until the cheese melts and begins to turn golden brown.
6. Garnish and Serve
Remove the tuna melts from the broiler and garnish each with a handful of microgreens. Serve immediately.
Opt for high-quality canned tuna packed in olive oil and use thick, sturdy sourdough or artisanal whole grain bread.
Cook the tuna melt in a cast-iron skillet or non-stick pan with a lid to ensure even melting of the cheese and to prevent burning.
For a golden crust, spread the bread with a mixture of softened butter and garlic powder before grilling.
Drain the tuna well, use just enough mayonnaise, and consider adding whole grain mustard, hot sauce, minced red onion, capers, diced celery, or a squeeze of fresh lemon juice.
Choose a cheese that melts well, like sharp cheddar, Gruyère, or Swiss. For an extra layer of flavor, try a smoked cheese.
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