Ultimate Tuna Melts

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Tuna melts – the ultimate comfort food

Sandwich, Seafood,

Servings: Serves 4 Source: barefootcontessa.com

INGREDIENTS

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained

½ cup (¼-inch) diced hearts of celery

½ cup minced scallions, white and light green parts (3 scallions)

3 tablespoons minced fresh dill

2 tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

¾ cup good mayonnaise, such as Hellmann’s

1 teaspoon anchovy paste (optional)

4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White

4 ounces Swiss cheese, such as Emmentaler, grated

1 ounce microgreens

DIRECTIONS

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.

Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

A no recipe RECIPE for Speedy Fish Chowder

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🚨Full no-recipe recipe alert🚨
Speedy Fish Chowder: nyti.ms/2BGcxlP

Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.

Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.