lunch · everyday
Open-face tuna melts with capers
Crunchy tuna salad with celery, capers and lemon, piled on toasted sourdough and broiled under sharp cheddar.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
You'll need: Oven, Rimmed sheet pan.
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Method
-
1
Dice the celery finely and roughly chop the capers. Fold them into the drained tuna with the mayonnaise, mustard and a squeeze of lemon.
-
2
Toast the sourdough lightly so it stays crisp under the filling. Turn on the broiler and set the toast on a rimmed metal baking sheet.
-
3
Divide the tuna salad among the toast and cover with thin slices of cheddar.
-
4
Broil about 6 inches from the heat for 2–4 minutes, watching closely, until the cheese bubbles and browns in spots.
-
5
Let the melts stand for a minute before serving.
