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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tuna Melts Recipe

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This recipe for Tuna Melts is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbl mayonnaise
2 six oz cans white tuna, drained
¼ cup finely chopped celery
2 scallions, finely chopped
2 Tbl finely chopped fresh parsley
2 tsp apple cider vinegar
Kosher salt & pepper
1 Tbl whole-grain mustard
1 Tbl prepared horseradish
4 large slices rye bread, lightly toasted
8 thin slices havarti cheese
2 tomatoes, cut into 8 slices
Directions:
Directions:
Preheat oven to 475º, and position rack in upper third of oven.
Combine 4 Tbl mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt & pepper.
Combine the remaining 2 Tbl of mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet.
Mound the tuna mix on top and pat it into an even layer.
Top each with one cheese slice, tearing it as needed to cover the tuna mix.
Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice.
Bake until the cheese melts, 5 to 7 minutes.
Serve with dill pickles.

 

 

 

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