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Method. In a medium bowl, combine the tuna, ½ cup of the mayonnaise, capers, onions, lemon zest, lemon juice, dill, mustard, salt, and pepper. Stir, breaking up the tuna with a fork. In a small bowl, combine the remaining 2 tablespoons mayonnaise and butter. Spread one side of each slice of bread with the mayonnaise mixture.
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Process. In a mixing bowl combine tuna, mayonnaise, celery, red onion, dill, and cornichons. Season with salt and pepper and stir together. Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down. Top each butter side down slice of bread with tuna mixture.
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Put a lid on it. For a sandwich that's crispy, cheesy, and golden brown, start by placing your bread (I like a hearty sourdough) mayonnaise-side down in a skillet over medium-low heat. Top the.
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In a small mixing bowl, combine tuna, mayonnaise, and panko (if using). Using a fork or stiff rubber spatula, stir and mash mixture vigorously until well-combined and almost no flakes of tuna remain. Season with salt and pepper. Serious Eats / Julia Hartbeck. For Open-Faced Sandwiches: Position oven rack about 6 inches from broiler element, and.
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a Silpat mat. Set aside. Butter one side of each slice of bread. Set aside. In a medium bowl, combine the tuna, onion. Mayonnaise, celery, pickles, and parsley. Lay 4 slices of bread, buttered side down, on the prepared baking sheet.
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Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day. Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
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Toasting tuna melts in the oven. To cook multiple tuna sandwiches simultaneously, bake them in the oven. Heat the oven to 400ºF (200ºC). Evenly space them on a large rimmed baking sheet. Bake on the middle rack for about 5 to 8 minutes, until the bread is toasted and the cheese is melted.
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Heat a large skillet over medium-low heat. Meanwhile, assemble the sandwiches. Cut 1 large tomato crosswise into 1/4-inch thick slices. Spread the butter or 2 tablespoons mayonnaise evenly onto 1 side of 4 sandwich bread slices. Flip 2 of the slices over. Top each one with 2 sharp cheddar cheese slices.
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Cook tuna melts on the first side: Heat a large griddle on medium heat (or a couple of cast iron skillets). Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Sally Vargas.
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Sprinkle cheese over tuna salad to form an even layer. 1 cup grated cheese. Bake in the top third of the oven for 5 minutes or until the cheese is melted. Turn broiler on to high and broil for 1-2 minutes or until the cheese is lightly golden brown. Top with fresh slices of tomato and sprinkle with salt and pepper.
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Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps. Finely chop the red onion and dill pickles, and mince the parsley. Add the vegetables to the bowl with the tuna, along with the dried tarragon or dill, mayonnaise, Dijon mustard and salt. Stir to combine.
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Place the tuna in a large bowl and break it apart with a fork. Add in the mayonnaise, diced tomato, 3 ounces of cheddar cheese, green onion, salt, and pepper. Stir to combine together. Portion the tuna mixture on each slice of bread. Top off the melts with a sprinkle of cheese. Bake at 400°F for about 5-10 minutes.
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Place a slice of cheese on each piece of bread. Spread about ½ cup of the tuna salad on top of each piece of cheese. If using two slices of cheese, place one more slice of cheese on top of the tuna salad. Butter the remaining bread, half a tablespoon per slice, on one side only.
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Step 1. Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well. Step 2. Depending on the size of your bread, spoon ⅓ to ½ cup tuna salad on each of four slices of bread, heaping it in the middle slightly.
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Drain the canned tuna well, pressing out any extra water. Add the tuna to a bowl and mash into small chunks. Add the mayonnaise, Dijon mustard, chopped celery, pickle relish, red onion, kosher salt and freshly ground black pepper. Mix everything together until well combined.
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With a fork, stir to combine. Taste and adjust the seasoning as desired. For each melt, top a slice of bread with one-third of the tuna mixture, spreading it evenly all the way to the edges. Lay a slice of cheese on top, then another slice of bread. Butter the top of the bread with 1/2 tablespoon butter.
