Ingredients
Scale
TUNA SALAD:
- 1/3 cup mayonnaise
- 2 tablespoons capers, coarsely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh flat-leaf parsley, finely chopped
- Juice of 1/2 lemon
- 1 small shallot, finely chopped
- Two 4-ounce cans Italian oil-packed tuna (can substitute with 5-ounce cans water-packed tuna), drained
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 2 tablespoons butter, at room temperature
- 2 slices of good-quality bakery bread
- 1/3 cup coarsely grated sharp Cheddar cheese
- 1/2 jalapeño, very thinly sliced, plus more to taste
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 tablespoon chives, finely chopped
Instructions
Preheat the oven to 375°. Butter both sides of the bread slices. Bake for 6 to 8 minutes, until lightly golden brown and slightly crisp.
For the tuna salad: mix together all of the ingredients, taking care not to break up the tuna too much. When the bread is toasted, scoop half of the tuna salad on each slice and spread to the sides. Sprinkle 1/2 of the Cheddar cheese on the tuna salad and arrange the jalapeño slices on top. Bake for 7 to 9 minutes, until the cheese is melted and the tuna salad is warmed through. Sprinkle with chopped parsley and chives before serving.
- Category: Sandwiches, Fish