12 minutes
A delightful tuna melt featuring scallions, fresh dill, and Swiss cheese, perfect for a quick and tasty meal.
Imported Tuna Packed In Olive Oil, drained
0 oz
Celery Hearts, diced (¼-inch pieces)
cups
Scallions, minced (white and light green parts from 3 scallions)
cups
Dill, minced
tablespoons
Lemon Juice, freshly squeezed
tablespoons
to taste
to taste
cups
teaspoons
Pepperidge Farm Farmhouse Hearty White Bread, large slices
each
Swiss Cheese, grated
0 oz
Microgreens
0 oz
1. Flake Tuna and Add Vegetables
Start by gently flaking the tuna in a medium bowl until it’s finely broken up. Add the diced celery, minced scallions, and fresh dill to the bowl. These ingredients will provide a delightful crunch and a burst of freshness to your tuna mixture.
2. Add Lemon Juice and Seasoning
Next, squeeze in the lemon juice and season with kosher salt and freshly ground black pepper. Mix everything together to ensure the flavors are evenly distributed. The lemon juice will brighten the flavors, while the salt and pepper add depth.
3. Incorporate Mayonnaise
Incorporate the mayonnaise into the tuna mixture, stirring until everything is well combined. If you like a hint of umami, mix in the optional anchovy paste at this stage. The mayonnaise will bind the ingredients together to create a creamy, cohesive mixture.
4. Prepare and Toast Bread
Preheat your broiler and toast the bread slices until they are golden and crisp. Place the toasted bread on a sheet pan and evenly spread the tuna mixture over each slice. This ensures that every bite is packed with flavor.
5. Add Swiss Cheese and Broil
Generously sprinkle the grated Swiss cheese over the tuna-topped bread. The cheese will melt beautifully and start to brown, adding both texture and a delicious, nutty flavor to your melts. Place the sheet pan under the broiler. Broil for 1-2 minutes, keeping a close eye on the sandwiches to prevent burning. The cheese should melt and bubble, developing a lovely golden-brown color.
6. Finish with Microgreens
Finally, once out of the oven, sprinkle the microgreens on top of each sandwich. They add a fresh, slightly peppery finish that complements the rich, creamy tuna and melted cheese.
Opt for high-quality, sustainably caught tuna. Solid white albacore tuna packed in water is a great choice for its firm texture and clean flavor, but oil-packed can also be used for a richer taste.
Don't skimp on seasoning. Add Dijon mustard for depth and fresh lemon juice for brightness, along with salt, pepper, and a pinch of cayenne or smoked paprika for a subtle kick.
Use the broiler for a perfectly melted top, watching closely to achieve golden, bubbly perfection without burning.
Use fresh dill and scallions for a vibrant flavor, chopping them finely for even distribution in the tuna mix.
While Swiss cheese is classic, consider Gruyère for superior melting qualities and a nuttier flavor, and slice it thinly for even melting.
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