Tuna Melt Crostini’s
open face that tuna melt why don’t ya.
guest: lindsay leli
Full Recipe Video:
Servings: 2
Ingredients:
3-4 5 oz. cans tuna; drained
1 baguette
4 tbsp. mayonnaise
Garlic powder to taste
Salt & pepper to taste
Olive oil or butter
Cheddar cheese; very thinly sliced
Pickled jalapeno (optional for garnish)
Slice your baguette into 1/4 thick slices. Coat with butter or olive oil (your choice) on each side. Place bread slices on baking sheet and broil on medium on top rack on both sides. These will toast quick-no more than a couple minutes! Make sure you have your oven light on and watch them, as they will burn easily. You want them golden brown and lightly toasted on both sides. Remove from oven and set aside.
In a medium mixing bowl, add your fully drained cans of tuna, mayonnaise, garlic powder, salt, and pepper. Combine. Taste to make sure it’s to your liking and add anything you think it needs.
Top each piece of toast with a heaping spoonful of tuna. Place one slice of cheese on top. Place crostini’s back in your broiler on medium, just long enough for the cheese to slightly melt, and remove.
Garnish with a slice of pickled jalapeno, if you want a little kick. Otherwise serve as is. Best if served immediately after removing from the oven or the cheese will get weird.
Notes:
We have a lot of notes on this recipe.
Tuna: We are big Bumble Bee Chunk White Tuna in Water fans. It’s all we buy. But everyone has their tuna preference, so use what you like! We also like our tuna tacky but not saturated. The amount of mayo you use will dictate the texture. Again, do what you like. Everyone has a different way of making tuna, so add whatever you prefer! Onion, scallions, relish, etc. For this recipe, we like it simple.
Bread: We love our tuna on sourdough, so we get a sourdough baguette. Get whatever baguette/Italian bread you like or can find.
Cheese: Many cheeses can work with this recipe. We went with a classic cheddar, but any nice melting cheese would be delicious: Monterey Jack, Jalapeno Cheddar, etc. Whatever you choose, make sure you get the deli to thinly slice it (paper thin) so it melts really well and doesn’t become too gooey.
Occasions:
Dinner Party, Midnight Snack
GoodCooking’s Picks:
Favorite Tuna: Bumble Bee Chunk White Tuna in Water
