Description
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.
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
Instructions
- Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery
- green onion
- capers
- mayonnaise
- and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
- Preheat the 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 the 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 Cheddar over each sandwich. Dust tops with cayenne pepper.
- Place sandwiches under the broiler and cook until cheese is melted and bubbling
- 5 to 6 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 2