Time: approx. 30 minutes
- 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
- Preheat the oven to 225°C.
- Finely chop the celery and place in a large bowl.
- Add half of the grated cheese, tuna, mayonnaise, tabasco, salt and pepper. Mix together.
- Toast the sourdough bread on the oven rack in the center of the oven, for 3 – 4 minutes.
- Spread the toasts with the tuna mixture and top with the remaining grated cheese.
- Place the sandwiches on a baking tray and bake in the oven until golden brown, about 10 minutes.
- While the sandwiches are in the oven, prepare the toppings.
- 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.
Snoh Aalegra – Feels
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