I am so excited about this Tuna Melt. We’ve added our own take on this quick and easy classic that is perfect for a fast lunch or weeknight dinner!
2 (5-ounce) cans solid white albacore tuna in spring water, drained well
½ cup finely chopped celery
½ cup finely chopped onion
2 tablespoons finely chopped chives
½ cup mayonnaise
½ teaspoon Tessemae’s yellow mustard
Freshly ground black pepper
2 tablespoons finely chopped giardiniera
4 slices of your favorite white bread
4 slices mozzarella or white cheddar cheese
Baby romaine lettuce
Preheat oven to 350°F.
Make sure tuna is drained well and almost dry. Using your hands, crumble the tuna in a bowl, leaving some bigger and some smaller pieces.
Add the finely chopped vegetables. Large chunks are not going to work. Add the mayonnaise and the mustard and mix well. Add a pinch of salt and pepper to taste. Feel free to add more mayonnaise if needed. Stir in the giardiniera. Cover and refrigerate.
Place the bread slices on a baking sheet and toast lightly in the oven, for 3 to 5 minutes. Remove 2 slices of the bread from the baking sheet and set aside. Scoop tuna onto the two remaining pieces of bread. Top off with the cheese slices and return to the oven until the cheese melts completely, 5 to 8 minutes.
Remove from the oven and add the lettuce, a sprinkle of salt and the pickles. Close each sandwich with the previously removed slices and enjoy!
Keywords: tuna melt