How to Make a Tuna Melt
Lunch
Ingredients
1 (6.5 ounce) jar oil-packed tuna, drained
1 tablespoon minced green onion
2 tablespoons finely diced celery
2 teaspoons capers, drained
1 teaspoon Asian chile paste (such as sambal oelek)
2 tablespoons mayonnaise, or more to taste
⅓ cup fresh mozzarella cheese
salt and ground black pepper to taste
2 tablespoons softened butter, divided
2 thick slices French bread
¼ cup shredded sharp white Cheddar cheese, divided
1 pinch cayenne pepper, or to taste
Directions
Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
Heat oven's broiler. Line a baking sheet with aluminum foil.
Spread butter generously on both sides of French bread slices.
Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
Notes
Use a baking dish underneath your sheet pan if you need to move your food slightly closer to the broiler flame.
Nutrition
Per Serving: 594 calories; protein 36.4g; carbohydrates 22.9g; fat 39.5g; cholesterol 81.6mg; sodium 918.2mg. Full Nutrition