Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use the water-packed version for this classic tuna melt recipe, drain off the liquid before mixing and increase the amount of mayonnaise called for to half a cup.
Ingreadients:
- Two 6-oz. cans oil-packed tuna, oil reserved
- ⅓ cup mayonnaise, plus more
- 1 tsp. fresh lemon juice
- ½ celery rib, finely chopped
- ¼ cup finely chopped chives
- 2 Tbsp. finely chopped parsley leaves
- Kosher salt and freshly ground black pepper
- Eight ½-in. slices multigrain, caraway rye, or other hearty bread
- 1 cup coarsely grated Swiss, cheddar, or Monterey Jack cheese
Direction
- In a medium bowl, use a fork to break up the tuna into its reserved oil. Mash the mayonnaise and lemon juice into the tuna, adding a bit more mayonnaise if necessary, until the mixture has the consistency of a coarse purée. Stir in the celery, chives, and parsley, then season to taste with salt and black pepper.
- Preheat the broiler. Lightly toast bread, then divide the tuna salad equally among 4 of the slices. Top each serving of tuna salad with ¼ cup of the cheese, then broil until the cheese is melted but not browned, about 1 minute. Top with the remaining toast slices, slice each tuna melt in half if desired, and serve hot.
