Options:

Include nutrition information?

Open Faced Tuna Melt With A Twist

Created by Kchurchill5 on November 24, 2011

4 (5 to 6 ounces) sliced bread (thick sliced)
2 packages (6.4 ounce) tuna (white chunk or albacore tuna, they are not packed in water, so you get a lot more tuna)
1 small celery rib, fine chopped (and don't forget the leaves)
1 small shallot, minced
1 scallion, fine chopped (white and green parts)
2 tablespoons chopped green olives (with pimentos)
1 tablespoon capers
1 teaspoon lemon juice

Step 1: Salad ... Add the tuna, celery, shallot, scallion, olives, capers, lemon juice and zest, parsley, and mix. And, don't forget - you can always add a bit more of any of the ingredients, but start with this amount. Add in the mayonnaise, a little at a time until you get the consistency you like best. As I said, I like mine a bit drier, but is a personal preference. Make sure to season with any additional salt or pepper.
Step 2: Bread ... Add the four slices of bread to a baking sheet lined with foil or parchment paper for easy clean up. Preheat the broiler, and add the pan to the second shelf down - you don't want the bread to burn. Lightly toast on each side.
Step 3: Sandwich ... Top the bread with the tuna salad, 2 tomato slices, a couple of onion rings, and finish with 2 slices of cheese. Back under the broiler until the cheese is melted.
Step 4: Serve ... ENJOY with some potato chips and a pickle. Classic, but always good.