Open Face Tuna Melt
Ingredients
- 4 Cans flakes tuna
- 4 green onions
- 3 Tbsp mayonnaise
- 1 Tbsp robust extra virgin olive oil
- 2 tsp sriracha
- 1 tsp celery salt, plus more for garnish
- 4 Slices crusty bread
- 4 Slices provolone cheese
Instructions
- Open the tuna and drain well. Add the tuna to a mixing bowl and break it up using a fork. Trim the ends and finely chop the green onions, then add them to the tuna, mixing to combine.
- In a small mixing bowl, whisk together the mayonnaise, oil, sriracha, and celery salt to create a blended mixture. Using a spatula, add the mayonnaise mixture to the tuna and mix until the tuna is fully coated and well combined.
- Toast the bread until golden. Top each slice with a quarter of the tuna mixture and place on a baking sheet. Top each sandwich with a slice of provolone cheese and place on a rack in the top third of the oven. Turn on the broiler to high, and broil for 2 to 3 minutes, until the cheese is melted.
- Remove from the oven, transfer to a serving plate, and sprinkle with a pinch of celery salt to garnish. Serve immediately.
- Once assembled, the tuna melts are best enjoyed the day they are made. The tunamixture will keep for up to 3 days in the fridge when stored in an airtight container
Notes
To make this less spicy, substitute an Arbequina or Nocellara del Belice olive oil for the robust one, and use ½ tsp smoked paprika in place of sriracha.
If provolone cheese is hard to find, substitute ½ cup grated mozzarella and ½ cup grated aged cheddar.