Open Faced Tuna Melts
Source: FoodNetwork.com
Perfect during Lent.
Ingredients
- 2 (4 oz. drained) cans white albacore tuna packed in olive oil, drained
- 1/4 c. diced celery
- 1/4 c. (2) scallion onions, minced (white and light green parts)
- 1-1/2 Tbls. fresh dill (1 t. dry)
- 1 Tbls. fresh lemon juice
- kosher salt and fresh ground black pepper, to taste
- 6 Tbls. Hellman’s mayonnaise with olive oil
- ½ t. anchovy paste, optional
- 4 large slices hearty artisan bread
- ½ c. (2 oz.) Swiss cheese, grated
- 1 oz. microgreens for garnish
Instructions
In a medium bowl, flake the tuna finely with a fork. Add celery, scallions and dill; continue mixing with a fork until combined and tuna is flaked well.
Add lemon juice, and a little salt and pepper to taste.
Combine mayonnaise and anchovy paste, if using and mix into the tuna.
Toast the bread in a toaster and place the slices in a single layer on a sheet pan.
Spread a quarter of the tuna mixture evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly over tuna mixture on bread slices, covering completely.
Broil for 1-2 minutes, just until the cheese melts and starts to brown. WATCH IT CAREFULLY!
Garnish with microgreens and serve hot.
NOTE: Serves 4