TUNA MELT: American Toasted Tuna Sandwich with Red Cabbage Side Salad
Makes 2 sandwiches
1 tin of tuna
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
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
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.