Serves 4
Time: approx. 30 minutes

Tuna Spread:

• 1 celery stalk
• 100 g finely grated Emmentaler AOP
• 1 can tuna in water à 185 g (MSC), drained
• 1 dl mayonnaise
• about ½ tsp tabasco
• 1/2 tsp salt
• a pinch of black pepper
• 4 slices good sourdough bread

For the topping:

• 8 cherry tomatoes (mixed colors), sliced
• 1 dl finely chopped spring onions
• 1 dl caperberries, halved
• 2-3 sprigs of parsley
• sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 225°C.
2. Finely chop the celery and place in a large bowl.
3. Add half of the grated cheese, tuna, mayonnaise, tabasco, salt and pepper. Mix together.
4. Toast the sourdough bread on the oven rack in the center of the oven, for 3 – 4 minutes.
5. Spread the toasts with the tuna mixture and top with the remaining grated cheese.
6. Place the sandwiches on a baking tray and bake in the oven until golden brown, about 10 minutes.
7. While the sandwiches are in the oven, prepare the toppings.
8. Place the sandwiches on plates and top with tomatoes, spring onions and capers. Garnish with parsley and sprinkle with sea salt flakes and freshly ground black pepper.

Tuna-melts – a classic sandwich yet deluxe-style filled with full-flavored Emmentaler AOP. I enjoy serving these open-faced – they’re easier to eat and the grilled cheese becomes extra crispy. If you like it spicier, add a few more drops of Tabasco.

Music:

Snoh Aalegra – Feels

Listen on  Spotify