6 TBS mayonnaise, divided (or less depending on personal taste)
2 6-ounce cans of albacore tuna packed in water
2 scallions (plus more for garnish if you like)
1 stalk celery
2 tsp apple cider vinegar
2 TBS finely chopped parsley
1 TBS prepared horseradish
1 TBS whole grain/deli mustard
4 large slices of rye bread
8 slices of Havarti cheese ( get it thinly sliced at the deli)
8 slices of tomato
kosher salt and black pepper
I suggest you serve with dill pickles slices.
There are a million ways to make a tuna melt. This is pretty classic with maybe the exception of the horseradish. If you don’t like horseradish you could substitute with anchovy paste or skip all together.
Here is what you need to do:
Do your prep.Finely dice the celery, should have about ¼ cup. Drain the tuna. Finely chop the scallions. Slice the tomato and chop the parsley.
Lightly toast the bread
In your oven position a rack in the upper third half. Preheat to 450.
In a glass bowl combine 4 TBS mayo, celery, scallions, tuna, vinegar and parsley. Season with salt and pepper.
In a small bowl combine your remaining 2 TBS of mayo with the horseradish and mustard. Spread on one side of your lightly toasted bread and place on a baking sheet. Evenly divide the tuna mixture on each slice of bread and spread out so it’s an even layer. Place one slice of cheese on top of the tuna.
Season the tomato slices with a little salt and pepper. Place on top of the cheese then top the tomato slices with a slice of cheese. Slide into the oven for 5 to 6 minutes.
Remove from your oven and put on a plate.Serve with the pickle.