Open Faced Tuna Melts with Provolone (recipe by “Oishii!” and inspired by chef Joncarl Lachman)
I once worked briefly at a gourmet grocer and deli with a chef who claimed there was no such thing as a great tuna salad. I had to agree with him, but I took a version of his tuna salad, put it on toasted English muffins and elevated it into a delicious, juicy, hot sandwich. I make them on summer days in my toaster oven for an easy dinner. The reheated leftovers are even better. On day two I add an extra slice of cheese. Shhh!
makes 6 heaping open faced sandwiches
- 3 5-ounce cans solid white albacore tuna, drained
- 2 1/2 tablespoons green olives, diced into small pieces
- 1 tablespoon capers, minced
- 1 large stalk celery, diced into small pieces
- 1/3 cup plus one tablespoon mayonaisse
- kosher salt
- fresh ground pepper
- 6 English muffin halves
- 6 slices provolone (or swiss cheese)
- 1 large tomato, sliced
To make tuna salad combine tuna, green olives, capers, celery, mayo, and salt and pepper in a medium bowl. Can be made a day in advance.
Toast English muffin halves on low heat so they are only partially done. Arrange them on a baking sheet cut side up. Divide tuna salad equally among the six English muffin halves. Top with tomato slice and cheese. Bake at 400°F for 6 minutes or until cheese is melted. Finish with a little bit more kosher salt and fresh grated pepper.
Other Lunch Ideas: Also try my Roasted Chicken Salad with Dried Cherries and Peanuts and Danish Egg Salad.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: firstname.lastname@example.org
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