Ultimate Tuna Melts

 

• 2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
• ½ cup (¼-inch) diced hearts of celery
• ½ cup minced scallions, white and light green parts (3 scallions)
• 3 tablespoons minced fresh dill
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• ¾ cup good mayonnaise, such as Hellmann’s
• 1 teaspoon anchovy paste (optional)
• 4 large slices bread, such as sourdough or even keto
• 4 ounces Swiss cheese, such as Emmentaler, grated
• 1 ounce microgreens

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.

Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.