Do you like tuna melts? Well I do and they are quite good.
Tuna melts have been around forever. You always hear about them and they are always on the menu at those 24hr diners. I’ll admit, they can seem a little scary at certain places but they are a classic, so give them a try.
I made mine at home this time but put a little twist on it.
I use canned Tuna. ( in olive oil) In a bowl I add lots of dill, S&P to taste, lemon juice, chopped capers or green olives ( which ever you have) diced celery, half a spoonful of good dijon mustard (This helps fight the possible fishy flavor many don’t care for) and a good spoonful of mayo. Mix.
A lot of times tuna melts are pressed. I didn’t want to loose the fluff of the bread ( It is usually served on rye) so I throw it under the broiler to melt the cheese.
Top with grilled onions and eat up!
Give it a try.