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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 6 |
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It's a great diversion from the typical tuna sandwich. Ingredients:
12 ounces boneless skinless fresh tuna, poached |
1/3 cup minced red onion |
3 hard-boiled eggs, peeled and chopped |
1 teaspoon minced garlic |
2 tablespoons capers, drained |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup homemade mayonnaise, plus |
extra homemade mayonnaise, for spreading on sandwiches |
6 -12 slices sourdough bread or 6 -12 slices other white bread |
6 slices ripe tomatoes, lightly salted (1/4-inch) |
6 slices muenster cheese (1-ounce each) |
2 avocados, thinly sliced |
crispy potato chip, for garnish |
dill pickle spear, for garnish |
Directions:
1. Preheat oven to 375°F.
2. Crumble the poached tuna into a meduim mixing bowl.
3. Add the onions, eggs, garlic, and capers.
4. Mix throughly.
5. Season the mixture with salt and pepper.
6. Stir in enough mayonnaise to moisten the salad, about 1/2 cup or according to preference.
7. Spread 1 to 2 tablespoons of mayonnaise over 6 slices of bread.
8. Top each slice with a generous 1/3 cup of the tuna mixture.
9. Tope each tuna salad with a tomato slice and a slice of cheese.
10. Place cheese side up on a baking sheet and bake for 3 to 4 minutes or just until the cheese is melted.
11. Top each sandwich with 3 to 4 lightly salted avocado slices and serve open-faced or top whith the remaining pieces of bread.
12. Cut sandwiches in half diagonally and serve with crispy potato chips and dill pickle spears.
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