I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.
I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed because I try to pack in as many veggies as I can without Rez asking questions.
The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.
I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.
I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!
- 1 can tuna, drained
- 4 slices of whatever bread you like
- 2 large celery stalks, finely chopped
- ¾ cup fennel, finely chopped
- 1 apple of your choice, cored and diced
- 1 large dill pickle, diced
- ½ cup red onion, finely chopped
- ½ cup dill, chopped
- ½ tsp dill seeds
- ½ cup extra sharp cheddar cheese, grated
- squeeze of fresh lemon juice
- ¼ cup prepared mayo or full fat greek yogurt
- 1 tsp black pepper
- kosher salt to taste
- fresh fennel fronds for sprinkling
- Preheat the oven broiler and set the rack about 5 inches from heat source.
- Spread slices of bread on baking sheet and toast.
- Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
- Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
- Place under the broiler for 3-5 minutes.
- Season with salt & pepper and garnish with fresh fennel fronds or dill.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.