Sunday, February 21, 2010

Tuna Melt

This is the full original recipe, which is delicious! For today I'm only making the tuna salad to stuff pitas with. Since I'm not making the melt I'm going to add shredded cheese, chopped tomatoes and dill pickels to the salad. I LOVE tomatoes mixed into my tuna salad, I eat a lot of this during the summer with fresh cherry tomatoes from the garden.
2 (6 ounce) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 1/2 tablespoons finely chopped onion
1 tablespoon chopped parsley
3/4 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly ground black pepper
4 slices seedless rye bread
8 slices ripe tomato
8 slices Swiss cheese
Paprika, for garnish
Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

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