Tuna Melt Recipe
bianco di napoli tomatoes, fresh basil, olive oil, fresh mozzarella, pecorino romano
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Ingredients
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Base Ingredients
Tuna
Bread
Method
Prepare the Tuna Mixture
In a medium bowl, combine the drained canned tuna, mayonnaise, finely chopped celery, chopped red onion, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Prepare the Tomato Mixture
In a separate bowl, combine the Bianco di Napoli tomatoes (drained and roughly chopped), fresh basil leaves (torn into pieces), and olive oil. Stir gently to combine, then set aside.
Assemble the Tuna Melt
Preheat your oven to 375°F (190°C). On a baking sheet, lay out the slices of sourdough bread.
Spread an even layer of the tuna mixture over each slice of bread.
Top each slice with a generous amount of the tomato mixture and then layer with slices of fresh mozzarella cheese.
Sprinkle grated Pecorino Romano cheese generously over the top of each slice.
Bake the Tuna Melt
Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly and the bread is lightly toasted.
Serve
Remove the Tuna Melt from the oven, let it cool for a couple of minutes, then slice and serve hot.