Ingredients
2
2 servings
- •1 (6.5 ounce) jar oil-packed tuna, drained
- •2 tablespoons finely diced celery
- •1 tablespoon minced green onion
- •2 teaspoons capers, drained
- •2 tablespoons mayonnaise, or more to taste
- •1 teaspoon Asian chile paste (such as sambal oelek)
- •0.33333334326744 cup fresh mozzarella cheese
- •salt and ground black pepper to taste
- •2 tablespoons softened butter, divided
- •2 thick slices French bread
- •0.25 cup shredded sharp white Cheddar cheese, divided
- •1 pinch cayenne pepper, or to taste
Instructions
- Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
- Preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Spread butter generously on both sides of French bread slices.
- Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
- Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
- Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
Nutritional Facts
Per 2 servings
- Calories: 594
- Carbohydrate: 23g
- Fat: 40g
- Fiber: 1g
- Protein: 36g
- Sugar: 2g
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