Favorite Tuna Melt

• servings: 4 servings
• active time: 15 minutes
• total time: 17 minutes

Ingredients

¼ cup apple cider vinegar

¼ cup olive oil

2 tbsp dijon mustard

½ tsp kosher salt

½ tsp black pepper

4 5 oz cans wild tuna packed in oil, drained

½ cup finely chopped dill pickles (about 1 large pickle)

½ cup chopped fresh herbs (dill, parsley, cilantro)

1 red bell pepper, finely chopped (about ¾ cup*)

4-8 slices bread (toasted**)

1 large or 2 small tomatoes, sliced (4 large slices or 8 small, optional)

4-8 slices swiss or cheddar cheese

*or use 2 celery stalks, thinly sliced or finely chopped (about ¾ cup worth)

**This depends on how large/thick your bread is. I usually have two open faced tuna melts as a meal!

Directions

Turn your oven to broil on high.

In a large bowl, whisk together the vinegar, oil, mustard, salt, and pepper. Add the tuna, pickles, herbs, and bell pepper and toss to coat.

Scoop the tuna onto your toasted bread and top with 1-2 tomato slices (if using) and then a slice (or two) of cheese.

Place them on a baking sheet (don’t use parchment) and broil for about 2 minutes (keep an eye on it!), or until the cheese is melted and bubbling.

I believe tuna melts are best eaten with a knife and fork, but you could put a piece of toast on top to make it a sandwich. Enjoy!