I’ll be honest, a classic tuna melt doesn’t do it for me. BUT an Open Faced Bell Pepper and Scallion Tuna Melt loaded with herbs, lemon, fontina and Genova Tuna is exactly the kinda melt I can get on board with!
It’s really no surprise that I’ll put my California girl spin on any recipe that crosses my path. It’s how I roll. And this Open Faced Tuna Melt is exactly that. I lightened up on the mayo, added some of my favorite cheese, used the best canned tuna ever (Genova Yellowfin Tuna) and loaded it up with scallions and chives to give it that extra punch of freshness. It’s perfection. And I like to do it open faced because 1: it’s prettiest that way 2: you don’t get too full on the bread and 3: it really lets the tuna shine.
Whip this up for a weekend lunch, a quick weeknight dinner OR an afternoon snack. You won’t want to miss this one ?
Open Faced Bell Pepper and Scallion Tuna Melt
- 2 6-ounce Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans
- 1 red bell pepper, small dice
- 1 bunch scallions, thinly sliced
- 4 tablespoons fresh chives, chopped
- 3-4 tablespoons mayonnaise
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 1 baguette, cut into 4 long slices
- Olive oil
- 1 clove garlic
- Sliced fontina cheese
- Kosher salt and freshly cracked black pepper
- In a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, mayo, lemon juice and red pepper flakes and gently stir to combine.
- Turn the oven to broil.
- Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil. Place under the broiler for 2 minutes until just starting to toast. Remove and rub the bread with the clove of garlic.
- Divide the tuna mixture on top of each piece of bread and top with thin slices of the cheese. Transfer back into the oven and broil for 1-2 minutes until the cheese has melted. Remove from the oven, top with additional scallions, season with salt and pepper and serve.
** This post is brought to you by Genova Tuna. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
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