Jalapeño Tuna Melt
Servings: 4
Ingredients
- 4 slices sourdough bread sub gluten-free bread
- 2 tablespoons extra virgin olive oil
- Two 5-ounce cans tuna packed in water drained
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 2 garlic cloves minced
- ½ cup finely diced celery about 1 stalk
- ¼ cup finely chopped shallot
- 1 tablespoon dill relish
- 2 tablespoons pickled jalapeño slices minced (plus additional slices for serving)
- 2 tablespoons finely chopped fresh dill plus more for serving
- 1 tablespoon freshly squeezed lemon juice about half of 1 lemon
- 1 cup freshly shredded sharp cheddar cheese I use Tillamook brand
Instructions
- Set an oven rack in the highest position and preheat oven to 425℉.
- Place the bread onto a baking sheet and drizzle with olive oil. Bake until toasted, 5 to 7 minutes.
- Meanwhile, in a large bowl add the tuna, mayonnaise, dijon mustard, garlic, celery, shallot, dill relish, pickled jalapeño, dill, and lemon juice. Stir to combine.
- Once bread is toasted, divide the tuna salad mixture over the top of each slice. Next, add 3-5 slices of pickled jalapeno to each slice then evenly divide the cheese onto each. Place into the oven and bake for 5 to 8 minutes until the cheese is melted. Remove from the oven, top with additional dill and serve,