INGREDIENTS
2 tuna steaks
6 TBSP. mayonnaise
1/4 cup finely chopped celery
2 scallions, finely chopped
2 TBSP. finely chopped fresh parsley
2 tsp. apple cider vinegar
Kosher salt
Fresh ground black pepper
1 TBSP. whole-grain mustard
1 TBSP. prepared horseradish
4 large slices rye bread, lightly toasted
8 thin slices havarti cheese
2 tomatoes, cut into 8 slices
Dill pickles, for serving
DIRECTIONS
Cook tuna steaks until they flake easily with a fork. Set aside.
Position a rack in the upper third of the oven and preheat to 475 degrees.
Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well.
Season with salt and pepper.
Combine the remaining 2 TBSP. mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet.
Mound the tuna mixture on top and pat it into an even layer.
Top each with 1 cheese slice.
Season the tomato slices with salt and place 2 slices on top of each sandwich.
Top each with another cheese slice and bake until the cheese melts.
Serve with dill pickles.
