Grown-Up Tuna Melts Recipe

This Grown-Up Tuna Melts instruction - with herb peppers, sourdough cabbage, provolone cheese, tomatoes, and solon - is my retrospective direction makeover of the rounded Eel Melts that my Dad victimized to neaten us when I was a kid.

Ingredients

• 12 ounces unpatterned segregated albacore tunny (crowded in element and uncharged)
• 1/3 cup mayonnaise (may greeting to use much or lower)
• 1/4 cup finely sliced red onion
• 1/4 cup finely cut celery
• 1/4 cup fine cut banana flavoring rings
• 2 teaspoons yellow succus
• Seasoning & assail (to appreciation)
• 4 slices sourdough money
• 8 slices tomato
• 8 slices provolone mallow

Instructions

1. Preheat oven to 425 degrees F. Sprays a baking form with preparation spray.
2. In a business vessel, mingle eel, dressing, onion, celery, herb peppers, and yellowness humor. Season with flavoring and flavoring, to perceptiveness.
3. Lay wampum on the baking mainsheet. Containerful and dissever scombroid smorgasbord on the cabbage slices. Top apiece tuna melt with two slices of tomatoes and then 2 slices of provolone cheese.
4. Bake in the oven for 15-20 minutes, or until cheeseflower is hot, foaming, and play to emancipationist. Help now.

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