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Open Faced Tuna Melt

This is what dreams are made of and is my specialty. The trick is to keep the tuna in nice big chunks. This one has a twist with the peppers and jalapeno, but you will love it. 
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Ingredients
  

  • 1 stalk celery 
  • 1/2 red pepper
  • 1 jalapeño with no seeds
  • 3 scallions
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp capers
  • 1/2 cup veganaise
  • 3 cans Blue Harbor Wild Albacore Tuna
  • 2 slices lightly toasted sourdough
  • 2 slices tomato
  • 1/2 cup grated cheddar cheese
  • Dill to garnish

Instructions
 

  • It is all in how you slice the celery, red pepper, and jalapeño. Tiny little cubes. This is important. 
  • Add everything up until the tuna to a bowl. Keeping the tuna in nice chunks is key, so fold the ingredients together lightly.
  • Lightly toast your bread. Top with a generous mound of tuna salad.
    Top with a tomato slice or two and the cheddar. 
  • Broil or toast until the cheese is bubbly and melted.
  • Devour immediately. Thank me later. 
Tried this recipe?Let us know how it was!