The boyfriend made these for dinner last night (found on allrecipes.com), and they were absolutely wonderful! He served them with fries and pickles. Next time we make them, I'll get a picture. Note: tuna cans are mostly only 5 oz now, which seemed to work just fine, and we only needed about 4 slices of tomato. (edit 12/11/11 to add photo)
Ingredients
- 2 (6 ounce) cans solid white tuna in water, drained
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 1 1/2 tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- 3/4 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 slices seedless rye bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
Directions
- Preheat the oven broiler.
- In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
- Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
- Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
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