Description
To take a tuna melt from good to great, it has to have all the right components. In other words, plain mayo alone won’t cut it. Here’s how we do it: open-faced with crusty toasted bread, melty cheese, capers, cornichons, Dijon mustard, and plenty of seasoning. On a chilly fall day, nothing tastes better.
Ingredients
- 2 (3 ounce) pouches white albacore tuna, drained
- 3 tablespoons Primal Kitchen™ Avocado Oil Mayonnaise, plus more for spreading
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped red onion, or more to taste
- 2 teaspoons capers, drained
- 2 tablespoons chopped cornichons
- 1 tablespoon lemon juice
- ¼ teaspoon fresh or dried thyme leaves
- Sea salt and freshly ground black pepper to taste
- 3 slices whole wheat or whole grain bread
- 6 thin slices tomato
- 3 large slices Gruyere, white Cheddar, or provolone cheese
Instructions
- Set the oven to broil and move the rack to the highest position.
- In a medium bowl
- combine tuna
- mayonnaise
- mustard
- red onion
- capers
- cornichons
- lemon juice
- thyme
- salt
- and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks
- if possible.
- Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices
- then top each with 2 slices of tomato and 1 slice of cheese.
- Broil tuna melts until cheese is golden brown and bubbling
- 3 to 4 minutes. Serve warm.
Prep Time: 8 mins
Cook Time: 4 mins
Total Time: 12 mins
Servings: 3