Tuna and Roasted Tomato Melt

Name: Tuna and Roasted Tomato Melt
Yield: makes 8 open-faced sandwiches (2 per person)
Ingredients: 2 (6-ounce) cans tuna packed in olive oil, drained; 1/4 cup peeled and finely diced celery root; 1/4 cup finely diced red onion; 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicilian oregano, plus additional for seasoning; 4 tablespoons Mayonnaise (page 176); Juice from 1/2 lemon; 4 English muffins; 8 tablespoons chopped Roasted Tomatoes (page 195); 8 slices Gruyère cheese

December 9, 2011

This is a straightforward version of the classic sandwich—with a few improvements. We opt for good-quality tuna, we use celery root instead of celery, and we roast the tomatoes to extract the most flavor. Since this is a warm sandwich, the roasted tomato actually holds up better than would its raw counterpart. We think you’ll agree that the addition of the fresh oregano brings out the flavor of the cheese.

Recipe notes

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