Tuna Melts with Quick-Pickled Fennel
Tuna melts with quick-pickled fennel is an elevated version of the diner classic, bringing bright herbaceous flavors to the forefront. Enjoy as an easy, make-ahead lunch or weeknight dinner.
Servings: 5
Ingredients
- 1 small fennel bulb thinly sliced, plus 1 Tbsp. chopped fennel fronds
- 1/2 cup rice vinegar
- 1 1/2 Tbsp. granulated sugar
- 1 1/2 tsp. kosher salt divided
- 2 5-oz. cans tuna in water, drained
- 3 Tbsp. mayonnaise or whole-milk Greek yogurt
- 1 tsp. Dijon mustard
- Zest and juice of 1 lemon
- 2 Tbsp. chopped fresh parsley
- 2 tsp. capers drained
- 1/2 tsp. freshly ground black pepper
- 5 slices whole-grain bread
- 1 cup freshly grated mozzarella cheese
Instructions
- Place fennel in large glass jar or measuring cup. Bring 1 cup water, vinegar, sugar, and 1 tsp. of the salt to a boil in a medium saucepan, whisking to dissolve sugar and salt. Pour liquid over fennel and set aside to cool to room temperature.
- Combine tuna, mayonnaise, mustard, lemon zest and juice, parsley, capers, remaining 1/2 tsp. salt, black pepper, and fennel fronds in a bowl; stir well. Spoon tuna mixture evenly onto bread slices. Top with grated cheese. Broil on HIGH 2 to 3 minutes, watching closely to not burn, until cheese is melted and crust is golden.
- Top tuna melts evenly with pickled fennel. Garnish with additional fresh herbs, if desired.