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Pickled Tuna Melt

tunamelttomatoes

 

Sometimes, it’s just a sandwich kind of day. You’re hungry, you don’t want to put in a ton of effort, but you want something comforting, melty, and savory. I love pickles, so I added both diced cornichons and some of the brine from the pickle jar to add an extra kick to this not-so-simple tuna salad. The combination of the oil from the tuna accented with a bit of dijon mustard and mayonnaise lends a complexity to the dish that makes it seem like you spent all day crafting the perfect sandwich, when in reality it comes together in about fifteen minutes. The serving size of this recipe varies depending on how big your bread is. Our small seeded rye loaf yielded four open-faced sandwiches.

 

traderjoecornichons

 

Open-Faced Pickled Tuna Melt

serves 4-6

choppedveggies

1 fresno chili, small diced

1/2 orange bell pepper, small diced

2 scallions, thinly sliced

heaping 1/4 cup cornichons, small diced

splash of cornichon brine

12 oz tuna in oil, drained — we used an imported Italian jarred tuna in olive oil, but canned tuna works just as well

2 tablespoons dijon mustard

2 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

4 tablespoons softened, salted butter

4-6 slices dark, dense bread

4-6 slices gruyere, cheddar, or swiss cheese

 

tunameltassembly

 

Method

Combine chili, bell pepper, scallions, cornichons, brine, mustard, mayonnaise, garlic powder, onion powder, and tuna in a mixing bowl. Season with salt and freshly ground black pepper.

Brush softened butter on both side of each slice of bread. In a medium skillet, melt remaining butter and toast both sides your bread slices.

Arrange toasted bread on a parchment-lined sheet tray. Top with a generous scoop of tuna salad and a slice of cheese. Place under the broiler for 2-3 minutes, until cheese in bubbly and slightly browned.

Serve open-faced with sliced tomatoes, if they’re in season. You could also pair this with apple slices, radishes, or more pickles!

 

tunamelt

 


Satisfy your senses,
Amanda (follow me on Twitter!)


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