Saturday, September 14, 2013

Best Tuna Melt

This is by far the best tuna melt yet and My method of topping the tuna salad with cheese FIRST, then tomato and more cheese, keeps the toppings from sliding off the bread. 


Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Makes: 4 servings 

Ingredients
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
paprika, for garnish


Directions 
Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.

Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
 

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