Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Margaret Monroe Dickey
Active Time
15 Mins
Total Time
20 Mins
Serves 2

Enjoy this thoroughly grown-up tuna melt with tangy pickled vegetables from Seattle chef Zoi Antonitsas.

How to Make It

Step 1

Preheat oven to 400°F. Stir together tuna, celery, onion, capers, cornichons, lemon zest, lemon juice, thyme, salt, mustard, Aleppo pepper, and coriander in a medium bowl. Fold in mayonnaise. Chill 15 minutes.

Step 2

Heat a grill pan over medium-high. Grill bread slices until lightly charred, 2 to 3 minutes per side.

Step 3

Spread each bread slice with a heaping 1/2 cup tuna mixture, and top with 2 cheese slices.

Step 4

Place tartines on a baking sheet, and bake in preheated oven until cheese is just melted, 6 to 8 minutes.

Step 5

Cut in half diagonally, and serve with pickled vegetables.