Open-Faced Tuna Melts
Yield: 3 servings
Active Time: 8 minutes
Total Time: 12 minutes
2 (3-ounce) pouches Wild Planet White Albacore Tuna, drained
3 tablespoons avocado oil mayonnaise, plus more for spreading
2 teaspoons Dijon mustard
2 to 3 tablespoons finely chopped red onion
2 teaspoons capers, drained
2 tablespoons chopped cornichons
1 tablespoon lemon juice
1/4 teaspoon fresh or dried thyme leaves
Sea salt and freshly ground black pepper, to taste
3 slices whole wheat or whole grain bread
6 thin slices tomato
3 large slices gruyère, white cheddar, or provolone cheese
In a medium bowl, combine tuna, mayonnaise, mustard, red onion, capers, cornichons, lemon juice, thyme, salt, and pepper and stir thoroughly until combined. Leave the tuna in slightly large chunks, if possible.
Arrange bread on a baking sheet and spread mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices of tomato and 1 slice of cheese.
Broil tuna melts until cheese is golden brown and bubbling, 3 to 4 minutes. Serve warm.