Apple, Cheddar, and Tuna Melt
In high school one of the first things I learned to make was the classic Tuna Melt. Proudly showing off my culinary achievement at home, I made several and promptly devoured them. It took a while before I could look at a Tuna Melt again, but this version rekindled my love affair.
Ingredients
- 1 6- ounce can tuna drained
- 1 tablespoon mayonnaise or more, as desired
- 1 teaspoon lemon juice
- ¼ cup diced red onions
- ¼ cup diced celery
- 1 Granny Smith apple peeled and finely cubed
- Freshly ground black pepper to taste
- 1 sourdough baguette
- ¾ cup grated aged cheddar cheese such as Hook's 10-year aged cheddar
Instructions
- In a medium bowl, combine tuna with mayonnaise, lemon juice, onions, celery, and apples. Season with pepper and combine well.
- Slice baguette into 8 pieces about ½-inch thick. Cover slices with mixture, then sprinkle each with cheese.
- Place rack in top portion of oven and turn on broiler. Place slices on a cookie sheet and put under broiler for 2 - 3 minutes, until warmed through and cheese is bubbly and begins to brown (don’t let them burn).
Notes
For more recipes, grab a copy of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014).
Adapted from Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
Barbara-jo McIntosh
Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo's Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts, as well as the author of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
Photographer Tracey Kusiewicz
Tracey Kusiewicz is a freelance commercial photographer specializing in food and beverage in the Vancouver, British Columbia area.
