- 2 6-ounce cans tuna packed in water, drained and flaked with a fork
2 scallions, finely chopped
1 small red onion, minced
1 celery stalk, finely chopped
1 small Fuji apple, peeled, cored, and chopped
1 slightly firm avocado, pitted, peeled, and finely chopped
Kosher salt and freshly ground black pepper
- Cilantro-dijon dressing
3 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
8 slices multigrain bread
1 tomato, cut into 1/ 2-inch slices
4–6 slices Swiss cheese
4 pickle spears
Fresh Lime Tortilla Chips
Preheat the oven to 400°F.
For the tuna: In a medium bowl, mix the tuna, scallions, onion, celery, and apple. Add the avocado and toss lightly, then season with salt and pepper to taste.
For the dressing: In a small bowl, whisk together the oil, cilantro, lime juice, mustard, vinegar, salt, and pepper to taste. Pour the dressing over the tuna mixture and toss to mix. (The tuna can be made up to 24 hours ahead and refrigerated, covered.)
To make the sandwiches: Preheat the broiler.
Place the bread on a baking sheet and broil, watching carefully, until the toast is light brown, 15 to 30 seconds per side. (Leave the toast on the baking sheet.) Top 4 pieces of the toast with the tomato slices and place the Swiss cheese
on the remaining 4 pieces of toast. Return the baking sheet to the oven and keep an eye on the sandwiches; as soon as the cheese begins to melt, remove the baking sheet from the oven.
Spoon about ¼ cup of the tuna salad onto each of the 4 toast slices with the tomatoes and spread it to cover the slice. Top each sandwich with one of the remaining 4 toast slices, cheesy side down, and serve with a pickle spear and
- Main Dishes, Fish
- North American