A slightly different take on Tuna Salad Sandwich
Chancery Tuna Melt
From the Journal Sentinel
The Chancery Family Pub
16 ounces tuna salad (see recipe)
4 sun-dried tomato foccacia buns (about 4 inches round), sliced
4 tablespoons (½ stick) butter, room temperature
4 leafs romaine lettuce, washed, shredded
4 slices fresh tomato
4 slices white cheddar cheese
Prepare tuna salad. Set aside.
To assemble, butter cut sides of buns and then toast in a hot sauté pan or on a griddle until browned, 2 to 3 minutes.
For each sandwich, set half a bun on a microwave-safe serving plate.
Put tuna salad on bun halves, then top with cheese. Microwave each plate 30 seconds to melt cheese. Remove from microwave and add second bun half to each plate and top with the lettuce and tomato. Serve sandwiches open face.
Tuna salad:
16 ounces albacore tuna (packed in water)
1 rib celery, finely diced
½ small yellow onion, finely diced
1/3 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
Pinch of chopped fresh parsley
1 teaspoon seasoned salt
Drain tuna very well and put in a medium bowl. Add remaining ingredients and blend well. Refrigerate covered until ready to use.
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