Tuna Melts with Gruyere and Mustard
The Tuna Melt is a beautiful thing.
- 1 (6-ounce) can line-caught tuna, drained
- 1/2 small red onion, finely chopped
- A couple of small ribs celery, minced
- 1 red Fresno chile, minced
- 2 cloves garlic, pasted
- 3 tablespoons capers, drained
- 3 to 4 tablespoons coarsely chopped pitted niçoise olives (or whichever olives you have on hand)
- 1 or 2 tablespoons chopped fresh tarragon, plus more for garnish (optional)
- 1 or 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish (optional)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 3 tablespoons EVOO
- Black pepper
- 6 hand-cut slices white bread, toasted
- Tomato slices
- 1 cup shredded Gruyère cheese
- Chopped green spring onions, for garnish (optional)
Preheat the oven to 375°F.
Make the tuna salad: Combine all the ingredients in a bowl.
Assemble the sandwiches: Trim off the crust on one side of 4 slices, then halve the other 2 slices and marry the trimmed pieces of toast with the half-slices so each person actually gets 1 1/2 slices of toast. (When the cheese melts it just looks like one giant slice of bread underneath. You don’t know it’s actually two pieces.) Spread the tuna salad on top of the bread, top with sliced tomato, and then the cheese. Bake until the cheese melts. Garnish with chopped green spring onion or with one or both of the herbs that you included in the salad, or just serve it straight up.