- 4
Ingredients
- 3 cans (each 6 oz.) white albacore tuna packed in oil or water
- 1/2 cup mayonnaise, homemade (see recipe below) or purchased
- 1/2 cup minced celery
- 1/4 cup minced yellow or red onion
- 2 Tbs. minced fresh flat-leaf parsley
- Freshly ground pepper, to taste
- 4 large slices firm white sandwich bread
- 8 tomato slices
- 6 oz. mild cheddar cheese, thinly sliced
Preparation
Step 1
Preheat a broiler.
Drain the tuna well and put in a bowl. Add the mayonnaise, celery, onion and parsley and stir well. Season with pepper.
Arrange the bread slices on a rimmed baking sheet and broil, turning once, until very lightly browned on both sides, about 1 minute total. Spread equal amounts of the tuna mixture onto each toasted bread slice. Divide the tomato slices evenly among the sandwiches, then divide the cheese evenly on top. Return the pan to the broiler and broil until the cheese melts, about 1 minute more. Serve immediately. Makes 4 sandwiches.
Variation: You can use rye bread or split English muffins for your tuna melts, and substitute sharp cheddar, Gruyère or Swiss cheese for the mild cheddar. To impart a little tang to the tuna mixture, stir in 2 Tbs. chopped bread-and-butter pickles. If your idea of a tuna melt is not open faced, using untoasted bread, prepare the sandwiches as directed, topping them with a second slice of bread. Spread softened butter on the outside of each sandwich and cook them in a fry pan over medium heat until the cheese melts and the bread is golden brown on both sides.
Homemade Mayonnaise
2 Tbs. fresh lemon juice
1 whole egg plus 1 egg yolk, at room temperature
1 1/2 cups canola oil
1/4 tsp. salt, or to taste
In a glass bowl, combine the lemon juice, egg and egg yolk. Using an immersion blender, pulse the mixture several times until smooth. With the blender running, add the oil in a slow, steady stream and process until smooth. Season with salt.
Transfer the mayonnaise to a small bowl, cover and refrigerate until ready to serve. Makes about 1 1/2 cups.