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.
- 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)
- 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).
- 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
culture: the word on cheese https://culturecheesemag.com/