I don't much like tuna.
Am I allowed to admit that on a post about tuna?!
So, it's not that I don't LYKE it. Tuna is fine an all.
But canned tuna? I so rarely turn to it. Too many soggy sandwiches packed for school lunches in my childhood, I suppose.
It's always something about your childhood, isn't it?
Considering all of this, yet knowing how budget-friendly and nutrition-happy albacore can be for a soul, I decided to conjure a way that made me actually love it.
Like love love.
So I made tuna melts.
On little pieces of rye cocktail bread (anything is more fun when it's tiny).
Stirred in bunches of fresh chopped herbs.
Smoked salt. Fresh ground pepper.
And on top, havarti of course.
Because havarti and dill are friends forever. They told me so.
Topped it all with a tomato before melting it, too. That's just the proper way to tuna toast, wouldn't you agree?
The end result is:
totally gonna happen again.
making me rethink a few things about my childhood.
but not the bangs. I will never rethink the bangs I had back then.
I am, however, willing to rethink tuna. And put it in it's proper place of gladness.
Good and melty gladness.
Two-Bite Havarti Dill Tuna Toasts on Rye
Makes 12 | 15 minutes
- 2 (5 oz) cans albacore tuna in olive oil
- 1 Tbsp mayonnaise
- 1 Tbsp fresh chopped chives
- 1 Tbsp fresh chopped dill
- 1 Tbsp fresh chopped tarragon (optional)
- 1/2 teaspoon Maldon Smoked Salt (or sea salt)
- fresh ground pepper
- 12 pieces Rubschlager cocktail bread, Rye
- 4 small tomatoes, sliced thin
- 4 slices havarti cheese, cut into 4 squares
Heat oven to 425ºF.
In a large bowl, combine undrained tuna, mayonnaise, chives, dill, tarragon, smoked salt and pepper (add more salt or pepper, if desired).
Arrange bread on a parchment-lined baking sheet. Top with tuna mixture, a slice of tomato and cheese. Bake for 8-12 minutes, or just until cheese is melted. Serve and enjoy!