Ingredients
- 4 (5 to 6 ounces) sliced bread (thick sliced)
- 2 packages (6.4 ounce) tuna (white chunk or albacore tuna, they are not packed in water, so you get a lot more tuna)
- 1 small celery rib, fine chopped (and don't forget the leaves)
- 1 small shallot, minced
- 1 scallion, fine chopped (white and green parts)
- 2 tablespoons chopped green olives (with pimentos)
- 1 tablespoon capers
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 to 2/3 cup mayonnaise (or use more if desired; I prefer less mayo in mine)
- 1 tablespoon fresh parsley, fine chopped
- Salt and pepper to taste (go easy, capers and olives are salty)
- FOR TOPPINGS
- 1 large tomato (sliced into 8 slices, use a good beefsteak or heirloom)
- 1 small yellow onion (very thin sliced)
- 8 slices (8 ounces) Swiss cheese
How to Make
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Step 1: Salad ... Add the tuna, celery, shallot, scallion, olives, capers, lemon juice and zest, parsley, and mix. And, don't forget - you can always add a bit more of any of the ingredients, but start with this amount. Add in the mayonnaise, a little at a time until you get the consistency you like best. As I said, I like mine a bit drier, but is a personal preference. Make sure to season with any additional salt or pepper.
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Step 2: Bread ... Add the four slices of bread to a baking sheet lined with foil or parchment paper for easy clean up. Preheat the broiler, and add the pan to the second shelf down - you don't want the bread to burn. Lightly toast on each side.
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Step 3: Sandwich ... Top the bread with the tuna salad, 2 tomato slices, a couple of onion rings, and finish with 2 slices of cheese. Back under the broiler until the cheese is melted.
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Step 4: Serve ... ENJOY with some potato chips and a pickle. Classic, but always good.
We hope you enjoy this recipe!
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