Tuna Melts with Horseradish Mayonnaise
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 587 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 93 grams
- Sodium
- 1078 grams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 39 grams
- Total: 25 min
- Active: 15 min
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
- 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.