Tuna and Roasted Tomato Melt

By cserumga

- from 'wichcraft cookbook, p113

- makes 4 servings

Ingredients

• 2 (6-ounce) cans tuna packed in olive oil, drained
• 1/4 cup peeled and finely diced celery root
• 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicillian oregano, plus more for seasoning
• 4 tablespoons Mayonnaise (homemade preferred, see book)
• juice from 1/2 lemon
• 4 English muffins
• 8 tablespoons chopped Roasted Tomatoes (see book)
• 8 sliced Gruyere cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 350

In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano. Add the mayonnaise and lemon juice, and mix well.

Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open faced.