TUNA MELT: American Toasted Tuna Sandwich with Red Cabbage Side Salad
- Makes 2 sandwiches
- 1 tin of tuna
- 1 tomato
- Juice of 1 lemon
- 3 celery stalks
- 3 tablespoons of mayonnaise
- a few drops of Tabasco sauce
- ½ tablespoon of Dijon grain mustard
- 3 tablespoons of extra virgin olive oil
- Fresh herbs: parsley, coriander…
- 4 slices of wholemeal bread
- 4 slices of Serra da Estrela DOP cheese
- 30 g of butter at room temperature
- Salt and black pepper, to taste
- For the cabbage salad
- ½ small red cabbage
- 2 carrots
- ½ red onion
- Juice of 1 lemon
- 2 tablespoons of mayonnaise
- 1 tablespoon of apple cider vinegar
- Extra virgin olive oil, salt, and black pepper, to taste
- Preparation
- Prepare the cabbage salad: thinly slice the cabbage and onion, grate the carrot, and transfer everything to a bowl. Season with lemon juice, mayonnaise, vinegar, olive oil, salt, and black pepper. Mix together and set aside for half an hour.
- Meanwhile, prepare the sandwiches. Clean the celery, chop finely, and place in a food processor. Add the lemon juice, mayonnaise, Tabasco sauce, mustard, olive oil, herbs, salt, and black pepper, and process until you get a fairly homogeneous mixture. Drain the tuna and crush on a plate using a fork. Add the mayonnaise and celery mixture and stir together.
- Spread the slices of bread with butter and toast them briefly on both sides a hot plate. Top with the tuna mayo, slices of tomato, and slices of cheese. Cover with the remaining slices of bread. Warm the sandwiches in an oven pre-heated to 200°C / 400°F / Gas Mark 6 for a few minutes (until the cheese melts) and serve your tuna melt cut in half with the red cabbage salad on the side and garnish with celery leaves.
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