| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
- 1/2 cup (1/4-inch) diced hearts of celery
- 1/2 cup minced scallions, white and light green parts (3 scallions)
- 3 tablespoons minced fresh dill
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3/4 cup good mayonnaise, such as Hellmann’s
- 1 teaspoon anchovy paste (optional)
- 4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
- 4 ounces Swiss cheese, such as Emmentaler, grated
- 1 ounce microgreens
Instructions
- In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
- Preheat the broiler. 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 thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 720 |
| Total Fat | 52 g |
| Saturated Fat | 12 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 41 g |
| Cholesterol | 62 mg |
| Sodium | 937 mg |
Reviews
Used ventresca tuna ordered from Amazon. Used lighthouse dill ranch dressing and dip in place of mayo. Just enough to get the consistency I wanted. Was easy and delicious. May try with capers next time.
I did not have anchovy paste, but this recipe is so good when I don’t feel like cooking and it’s warm outside. Just love it!
I used everything but the anchovy paste. It was good, but I would definitely as others have said, half the mayonnaise. I broiled in the toaster oven so it did take longer.
I made this yesterday. Unfortunately I didn’t read all of the comments beforehand so I used the entire 1.5 tsp of salt which was waaaay too much. Ordinarily this would’ve ruined a recipe but this tuna melt was so spectacular otherwise, I soldiered through it and just drank a lot of water. It was so great that I’m making them again tonight (but definitely adjusting the salt)!
Definitely comfort food feel! Loved the addition of the juice of a lemon! That was my favorite part! Will make it again!
Get the new brioche bread from pepperidge farm and use arugula if no micro greens available. Divine!!
This was a delicious recipe but I would prefer to not add any salt, or add just half of the suggested measurement. I also would’ve preferred to omit the anchovy paste. Otherwise it was great!
This recipe is delicious and makes an elegantly classy tuna melt. I have made this recipe several times and it is always a hit with my family.
Burned my tongue from 1/4 the salt…glad I tasted it first.
Loved it. Of all things I was in a hurry as it is a weeknight so I forgot the salt and pepper all together but it was great still. I’m thinking everyone else is 100% accurate with the salt. Cut it way back.