Tuna Melt

Adapted from Modern Comfort Food by Ina Garten

I like to add enough mayonnaise to let the tuna shine so reduced it from the original recipe, which called for 3/4 cup. I found 1/2 cup was just right for me but you may want to start with 1/3 cup and add more from there.

Although I gave it a go with jarred imported tuna, I think that tuna shines when served on its own, and less-so when tossed with mayo and other condiments. So feel free to use a good-quality jarred or tinned tuna packed in oil, preferably one that's responsibly caught. (A guide to a few brands in the US and in France.)

I offered some ideas for what kinds of bread and cheese you might to use in the post, but for those who don't like dill, you can swap out another herb such as chives, parsley, chervil, or tarragon, although since tarragon can be quite strong, I'd start out with half the amount called for and add more to taste.

Course Main Course

Servings 4 servings

Two 6-8 ounce (340-450g total) tins tuna packed in oil, drained
1/2 cup (65g) finely diced celery, (preferably the tender center ribs and hearts)
1/2 cup (50g) minced scallions, (white and light green parts)
3 tablespoons chopped fresh dill
1 1/2 tablespoons capers, rinsed in a sieve and squeezed dry
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 cup (115g) mayonnaise
1 teaspoon flaky sea salt or kosher salt
3/4 teaspoon freshly ground black pepper
4 slices sandwich bread
4 ounces (115g) grated cheese, (see headnote)

In a medium bowl, flake the drained tuna with a fork. Stir in the celery, scallions, and dill. Chop the capers and mix them in along with the lemon juice and mustard.
Add mayonnaise and salt and pepper. Stir well. Taste, and season with more seasonings, if desired.
Toast the four slices of bread in a toaster, and turn on the oven broiler. Position an oven rack in the top third of the oven.
Lay the toasted bread slices on a baking sheet. Divide the tuna salad mixture among the slices of bread, spreading it in an even later. Sprinkle the cheese evenly over the slices then place the sandwiches under the broiler until the cheese is melted. Depending on your broiler, it'll take 1 to 2 minutes, or longer, but keep an eye on them.