Name: Tuna Melts with Horseradish Mayonnaise
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons mayonnaise; Two 6-ounce cans solid white tuna, drained; 1/4 cup finely chopped celery; 2 scallions, finely chopped; 2 tablespoons finely chopped fresh parsley; 2 teaspoons apple cider vinegar; Kosher salt and freshly ground black pepper; 1 tablespoon whole-grain mustard; 1 tablespoon prepared horseradish; 4 large slices rye bread, lightly toasted; 8 thin slices Havarti cheese; 2 tomatoes, cut into 8 slices; Dill pickles, for serving (optional)

Directions

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29m Easy 98%

CLASS

Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles if using.