Description
Looking for an interesting tuna melt, i wandered into the food network where i found this little gem of emeril’s which i slightly adapted to suit my ‘buds. Even my tuna-averse husband loved them! I omit the tomatoes for personal preference, but have left them in the recipe. Please note that while i’m leaving the recipe yield and ingredient quantities the same as the original, i actually got twice as many open-faced sandwiches!
Ingredients
- Solid White Tuna Packed In Water
- Kalamata Olive
- Mayonnaise
- Scallion
- Capers
- Fresh Ground Black Pepper
- Fresh Lemon Juice
- Salt
- White Bread
- Tomatoes
- Emmenthaler Cheese
Instructions
- Preheat the broiler and position the oven rack about 6 inches from the broiler
- Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl
- Stir until well mixed
- Arrange the bread slices on a work surface
- Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each
- Divide the tuna salad evenly among the 4 bread slices over the tomatoes
- Top the tuna salad with slices of cheese
- Place sandwiches on a sheet tray and place under broiler
- Cook until cheese is golden and bubbly, about 3-4 minutes