This tuna melt recipe is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because they are delicious.
Ingredients
- oil-packed tuna: 1 jar (6.5 ounce jar, drained)
- celery: 2 Tbsp (finely diced)
- green onion: 1 Tbsp (minced)
- capers: 2 tsp (drained)
- mayonnaise: 2 Tbsp (to taste)
- Asian Chili paste (such as sambal oelek): 1 tsp
- mozzarella cheese: 0.33333 cup (fresh)
- salt and ground black pepper: 0 piece (to taste)
- butter: 2 Tbsp (divided, softened)
- French bread: 2 thick slices
- sharp white Cheddar cheese: 0.25 cup (divided, shredded)
- cayenne pepper: 1 pinch (to taste)
Metric Conversion
Stages of cooking
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Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
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Preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Spread butter generously on both sides of French bread slices.
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Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
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Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
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Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
