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Wednesday, September 17, 2014
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Published: Sunday, 6/22/2014

Dinner Tonight: Tuna Melt

BLADE STAFF

"The tuna salad itself has fantastic flavor with hints of tanginess from the mustard and sweetness from the gherkins. The best part, however, is the tomato slice on top, sandwiched between the two slices of Swiss cheese,“ says Kelsey Nixon in Kitchen Confidence.

Tuna Melt

Slightly adapted from Kelsey Nixon‘s Kitchen Confidence: Essential Recipes & Tips That Will Help You Cook Anything, published by Clarkson Potter.

2 5-ounce cans water-packed solid white tuna, drained

2 ribs celery, finely chopped

3 sweet gherkin pickles, finely chopped

1/3 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon kosher salt

1/2 teaspoon cracked black pepper

4 English muffins, split

16 slices Swiss cheese

2 tomatoes, sliced

Preheat the broiler. Put the oven rack in the highest position (about 6 inches from the broiler).

In a medium bowl, combine the tuna, celery, gherkins, mayonnaise, mustard, salt, and pepper.

Put the English muffins on a baking sheet. Broil until slightly toasted, about 1 minute. Remove from the oven but leave the broiler on.

Divide the tuna salad evenly among the English muffin halves. Top the tuna salad with a slice of Swiss cheese followed by a tomato slice. Season with salt and pepper and top each with a second slice of Swiss.

Broil the sandwiches until the cheese is golden and bubbling, 3 to 5 minutes.

Makes 8 open-face sandwiches.



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