2 (6-oz.) cans high-quality white-meat tuna packed in olive oil (such as Ortiz or Matiz Vasco), drained well
1/4 cup finely minced celery heart and leaves (from 1 stalk)
1/4 cup finely diced red onion (from 1 onion)
2 tablespoons chopped drained capers
2 tablespoons chopped cornichons
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1 tablespoon minced fresh thyme
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon Aleppo pepper
1/2 teaspoon roasted ground coriander
3/4 cup mayonnaise (such as Duke's)
4 crusty bread slices (such as levain)
8 (3/4 oz.) medium Cheddar cheese slices (such as Tillamook)
Mixed pickled vegetables
How to Make It
Preheat oven to 400°F. Stir together tuna, celery, onion, capers, cornichons, lemon zest, lemon juice, thyme, salt, mustard, Aleppo pepper, and coriander in a medium bowl. Fold in mayonnaise. Chill 15 minutes.
Heat a grill pan over medium-high. Grill bread slices until lightly charred, 2 to 3 minutes per side.
Spread each bread slice with a heaping 1/2 cup tuna mixture, and top with 2 cheese slices.
Place tartines on a baking sheet, and bake in preheated oven until cheese is just melted, 6 to 8 minutes.
Cut in half diagonally, and serve with pickled vegetables.
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