Ingredients:
1 can of Tuna in Olive Oil
1 tomato
Juice of 1 lemon
3 stalks of celery
3 tablespoons of mayo
A few drops of Tabasco sauce
1/2 tablespoon of whole grain Dijon mustard
3 tablespoons of extra virgin olive oil
Fresh herbs: parsley and cilantro
4 slices of whole grain bread
4 slices of Serra da Estrela DOP cheese
1.5 ounces of butter at room temperature
Salt and pepper to taste
For the cabbage salad:
1/2 small red cabbage
2 carrots
1/2 red onion
1 squeezed lemon
2 tablespoons of mayo
1 tablespoon of apple cider vinegar
Extra virgin olive oil, salt, and pepper to taste
Preparation:
Prepare the cabbage salad: thinly slice the cabbage and onion, grate the carrots, and transfer everything to a bowl.
Season with lemon juice, mayo, vinegar, olive oil, salt, and pepper.
Mix well and let it marinate for half an hour. Meanwhile, prepare the sandwiches. Clean the celery, chop it, and place it in a blender. Add lemon juice, mayonnaise, Tabasco, mustard, olive oil, herbs, salt, and pepper, and blend until smooth. Drain the Tuna in Olive Oil, place it on a plate, and flake it with a fork.
Add the celery and mayo mixture and mix well. Spread butter on the bread slices and toast them on both sides on a hot griddle.
Top with the Tuna mixture, tomato slices, and cheese slices.
Cover with the remaining bread slices and bake in a preheated oven at 390°F for a few minutes, until the cheese melts.
Serve the Tuna Melt cut in half with the red cabbage salad and garnish with celery leaves.
