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<blockquote data-quote="moreluck" data-source="post: 157308" data-attributes="member: 1246">Open Tuna Melt 5 thick slices rustic bread Two 6-ounce cans tuna 1 small red onion, diced 1/3 cup diced roasted red pepper 1 celery rib, finely chopped 1/3 cup bread and butter pickles, diced 1 cup loosely packed baby spinach leaves, roughly chopped 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 5 slices Cheddar cheese &nbsp;Preheat oven to 450 degrees friend. Arrange the bread on a rimmed baking sheet and toast in the oven until just barely browned, about 5 minutes. Set aside. Reduce oven to 400 degrees friend. &nbsp;Meanwhile, in a medium bowl combine the tuna, onion, roasted red pepper, celery, pickles and spinach. Mix well. In a small bowl, whisk together the mustard and mayonnaise, then mix it into the tuna. &nbsp;Spread the tuna salad over each slice of bread, then top with a slice of cheese. Bake 10 minutes, or until the cheese is melted.</blockquote>

[QUOTE="moreluck, post: 157308, member: 1246"] [B]Open Tuna Melt[/B] 5 thick slices rustic bread Two 6-ounce cans tuna 1 small red onion, diced 1/3 cup diced roasted red pepper 1 celery rib, finely chopped 1/3 cup bread and butter pickles, diced 1 cup loosely packed baby spinach leaves, roughly chopped 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 5 slices Cheddar cheese Preheat oven to 450 degrees friend. Arrange the bread on a rimmed baking sheet and toast in the oven until just barely browned, about 5 minutes. Set aside. Reduce oven to 400 degrees friend. Meanwhile, in a medium bowl combine the tuna, onion, roasted red pepper, celery, pickles and spinach. Mix well. In a small bowl, whisk together the mustard and mayonnaise, then mix it into the tuna. Spread the tuna salad over each slice of bread, then top with a slice of cheese. Bake 10 minutes, or until the cheese is melted. [/QUOTE]

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