Tuna Melts
and green salad with radishes and snap peas

Name: Tuna Melts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 stalk Celery, diced; 1 clove Shallots, diced; 1 Tbsp Pickles, any type (opt), diced; 2 cans Tuna, in water (5 oz / 142 g), drained; 1 Tbsp + 1 Tbsp Mayonnaise; 1/2 tsp Lemon juice; 4 slices Bread, sandwich; 4 slices Cheese, sharp cheddar (sub any sliced cheese); 1 Tbsp Lemon juice; 1 tsp Mustard, Dijon; 1 tsp Honey; 1/2 tsp Lemon zest; 3 Tbsp Oil, olive; 10 oz Snap peas, fresh or frozen; 5 Radishes, halved and sliced; 5 oz Mixed greens

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Serve these tuna melts open faced with melty cheese on top for an easy and super quick weeknight meal. The lemony notes in the salad served on the side are a nice, fresh complement to the fish.

Proteins

Cheese, Fish, canned

Cuisines

American

Ingredients

Metric

Servings:

Tuna Melts:

Celery - 1 stalk , diced
Shallots - 1 clove , diced
Pickles, any type (opt) - 1 Tbsp , diced
Tuna, in water (5 oz / 142 g) - 2 cans , drained
Mayonnaise - 1 Tbsp + 1 Tbsp
Lemon juice - 1/2 tsp
Bread, sandwich - 4 slices
Cheese, sharp cheddar - 4 slices (sub any sliced cheese)

Green Salad with Radishes and Snap Peas:

Lemon juice - 1 Tbsp
Mustard, Dijon - 1 tsp
Honey - 1 tsp
Lemon zest - 1/2 tsp
Oil, olive - 3 Tbsp
Snap peas, fresh or frozen - 10 oz
Radishes - 5 , halved and sliced
Mixed greens - 5 oz

Prep

Celery / Shallots / Pickles - (If prepping right before cooking, turn on the broiler before continuing with prep.) Prep as directed and combine. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together lemon juice (portion for vinaigrette), mustard, honey, and lemon zest. Add oil while whisking. (Can be done up to 5 days ahead)
Make tuna salad - Combine celery, shallots, pickles, tuna, first part of mayonnaise, and lemon juice (portion for tuna). If you like your tuna salad creamier, add some additional mayonnaise. Taste and season with some salt and pepper. (Can be done up to 4 days ahead)
Snap peas - If using frozen snap peas, defrost. If using fresh snap peas, place in a microwave-safe bowl with 1 Tbsp / 15 mL of water (for 4 servings; adjust if customizing). Microwave on high until peas are tender but still bright green, 1 to 2 minutes.
Radishes - Halve and thinly slice.

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Make

Turn on the oven’s broiler (use the low setting if available). Place an oven rack at least 6” / 15 cm from the heat source.
Place bread in a single layer on a sheet pan.
Slide pan under broiler until bread is lightly toasted, 2 to 3 minutes.
Spread toasted bread with second part of mayonnaise. Top with tuna salad and a slice of cheese. Slide pan back under the broiler and continue toasting until cheese is melted, 3 to 4 minutes more.
Just before serving, combine snap peas, radishes, and mixed greens in a large mixing bowl. Add vinaigrette until dressed to your liking. Toss everything to combine. Season with some salt and pepper.
Serve tuna melts with salad on the side. Enjoy!

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