The first time I served these open-faced tuna melts to a friend, her response was “OMG! These are delicious and almost taste…healthy?!?!”
Super-healthy they are not, but I do like to err toward the salad side of tuna salad as opposed to its oft cloyingly rich alternative when I make them.
They’re still plenty rich, but contain oodles of fresh greens that offset that to the point where I use this exact recipe with a little olive oil to loosen and more veg to…salad…whenever I’m called upon to provide and macaroni salad.
Serve them with a side salad and don’t eat 17 and it’s kinda healthy.
Make the salad a couple of hours (but no more than a day) in advance to let the flavours marry.
What you need:
- 2 cans of chunk, white tuna, drained
- 1/3 cup of mayonnaise
- 1 cup of fresh Italian/flat-leaf parsley, finely chopped
- 1/4 cup of fresh dill, finely chopped
- 5 scallions, green and white parts, finely chopped
- 1/2 of a red onion, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- Oodles of freshly ground black pepper
- 4 large-ish rolls (kaiser or panini or make your own), halved
- Fine Canadian cheddar cheese to top
What you do:
- Preheat oven to 425.
- In a large bowl, use a fork to break the tuna chunks apart into smaller bits
- Add the remaining ingredients, except the buns and the cheese, and stir until well-combined.
- Lay the bun halves out across a baking sheet (or two, if necessary – it’s likely necessary).
- Divide the tuna salad evenly across the eight bun halves and repeat with the cheese.
- Bake for 10-15 minutes until the cheese is bubbling.