17 minutes
A delicious and savory tuna melt with fresh dill, Swiss cheese, and a hint of lemon, toasted to perfection.
Imported Tuna Packed In Olive Oil, drained
0 oz
Hearts Of Celery, diced into ¼-inch pieces
cups
Scallions, minced including white and light green parts
each
Dill, minced
tablespoons
Lemon Juice, freshly squeezed
tablespoons
teaspoons
teaspoons
cups
Anchovy Paste, optional
teaspoons
Pepperidge Farm Farmhouse Hearty White Bread, large slices
each
Swiss Cheese, grated
0 oz
Microgreens
0 oz
1. Preheat Broiler
Start by preheating your broiler so it's ready when you need it.
2. Prepare Tuna Mixture
While the broiler is heating up, drain the tuna and flake it with a fork in a medium bowl.
3. Mix Vegetables and Dill
Add the diced celery, minced scallions, and fresh dill to the bowl with the tuna. Mix these ingredients together with a fork to combine them thoroughly.
4. Season Mixture
Season the mixture by adding the freshly squeezed lemon juice, 1.5 teaspoons of kosher salt, and 0.75 teaspoons of freshly ground black pepper. Mix well to ensure the flavors are evenly distributed throughout the tuna.
5. Prepare Mayonnaise Mixture
In a separate small bowl, combine the mayonnaise with the anchovy paste, if you're using it. Once combined, add this mayonnaise mixture to the tuna and vegetable mixture, stirring until everything is well-coated and creamy.
6. Toast Bread
Toast the bread slices in a toaster until they are golden brown.
7. Assemble Sandwiches
Place the toasted bread slices on a sheet pan, and evenly spread the tuna mixture over each slice. Sprinkle the grated Swiss cheese generously over the tuna mixture on each slice.
8. Broil Sandwiches
Place the sheet pan under the preheated broiler. Broil the sandwiches for 1 to 2 minutes, keeping a close eye on them to prevent burning. The goal is to melt the cheese until it starts to brown and bubble.
9. Finish and Serve
Once the cheese has melted and browned to your liking, remove the sandwiches from the broiler. Finish each sandwich with a sprinkle of microgreens. Serve the Spanish Tuna and Dill Melts hot.
Use premium, sustainably caught Spanish or Italian tuna in olive oil for the best flavor and texture. The olive oil it's packed in can also be used to add richness to the dish.
Season your tuna mixture properly with high-quality sea salt, freshly ground black pepper, and perhaps a hint of paprika or cayenne for a subtle kick.
Use fresh dill judiciously to complement rather than overpower the tuna, and taste as you mix the tuna salad to find the right balance.
Choose a hearty, rustic bread like a good-quality, thick-sliced sourdough or ciabatta, and toast it lightly before adding your toppings to provide extra crunch and stability.
Add a splash of lemon juice or a mild vinegar to the tuna mix to cut through the richness and brighten the flavors.
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