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Tuna Melts

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"This classic can easily be lightened—substitute in low-fat cheese and whole-wheat bread; or skip the bread entirely for thick slices of firm beefsteak tomatoes—without compromising on the gooey delight of a fork-and-knife-required open-face sandwich."

List of Ingredients

â—¦ 3 cans (6 ounces each) white albacore tuna packed in oil or water
â—¦ ½ cup mayonnaise
â—¦ ½ cup minced celery
â—¦ ¼ cup minced yellow or red onion
â—¦ 2 tablespoons minced fresh flat-leaf parsley
â—¦ Freshly ground pepper
â—¦ 4 large slices firm white sandwich bread
â—¦ 8 slices tomato
â—¦ 6 ounces mild Cheddar cheese, thinly sliced


Recipe

Preheat the broiler. Drain the tuna well and put in a bowl. Add the mayonnaise, celery, onion, and parsley and stir well. Season with pepper.

Arrange the bread slices on a rimmed baking sheet and broil, turning once, until very lightly browned on both sides, about 1 minute total. Spread equal amounts of the tuna mixture onto each toasted bread slice.

Divide the tomato slices evenly among the sandwiches, then divide the Cheddar evenly on top. Return to the broiler and broil until the Cheddar melts, about 1 minute more. Serve at once.

Makes 4 sandwiches



• Change It Up:
You can use rye bread or split English muffins for your tuna melts, and substitute sharp Cheddar, Gruyère, or Swiss cheese for the mild Cheddar. To impart a little tang to the tuna mixture, stir in 2 tablespoons chopped bread-and-butter pickles. If your idea of a tuna melt is not open faced, using untoasted bread, prepare the sandwiches as directed, topping them with a second slice of bread. Spread softened butter on the outside of each sandwich and cook it in a frying pan over medium heat until the cheese melts and the bread is golden brown on both sides.