A Very Personal Tuna Melt

Chop 1 shallot and macerate it in the juice of 1 lemon.

Add salt to the shallots to draw out moisture and let it sit while preparing the rest of the salad.

Drain the oil from the can of tuna packed in oil.

Chop hot pickled peppers (pepperoncini) into smaller pieces.

In a bowl, combine the drained tuna, chopped shallots, chopped pickled peppers, and 1/4 cup mayonnaise.

Add 2 teaspoons of prepared horseradish and a few dashes of hot sauce to the mixture.

Season with salt and pepper, adjusting to taste.

Spread the tuna salad on toasted rye bread, making open-faced sandwiches.

Top each sandwich with monterey jack cheese.

Broil the open-faced sandwiches until the cheese is melted, bubbly, and browned.

Equipment Needed

Spice Level: