My little girl is fixated on fish. I will purchase 10-20 jars when it goes at a bargain, put some at the tip top of the storeroom, and by one way or another they generally vanish by time I go to make this delightful Tuna Melt.
THIS TIME, I shrouded some in an undisclosed area (a bolted safe. HA!) and had the option to make this ideal Tuna Melt.
It's ooey-gooey and stuffed loaded with scrumptious flavor, and ideal for the evenings when you simply need to put something on the table very fast or for that get-together with your companions.
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INGREDIENTS
- Tuna, 2 x 5oz cans, drained
- Onion, medium size, chopped
- Celery, ½ a stalk, chopped
- Garlic (1 clove), minced
- Parsley, 1 tablespoon, chopped
- Mayonnaise, 3-4 tablespoons
- Extra Virgin Olive Oil, 3 tablespoons, divided
- Mozzarella, ⅓ cup, shredded
- Bread, sliced
- Butter, softened
- Salt and Pepper to taste
INSTRUCTIONS
- Drain water from tuna and put the tuna into a medium bowl.
- Chop onion, celery, and parsley. Mince garlic and add ingredients to tuna.
- Add mayonnaise, olive oil, and mozzarella cheese. Combine all ingredients until well incorporated. Salt and pepper to taste.
- Place a non-stick skillet on the stove and add 1 tablespoon of olive oil. When the skillet is hot, take a slice of bread and generously spread butter on one side.
- Place the bread (buttered side down) in the hot skillet.
- Using a spoon, scoop about 2 tablespoons of tuna salad on bread while it is browning.
- Butter another slice of bread with butter and place non-buttered side on top of tuna.
- Using a spatula, check to see if the bread is toasted brown. If so, turn the tuna melt over and grill the other side until it's golden brown.
For more detail : bit.ly/2M5JgpM
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