1 scallion, white and light green parts, finely chopped
3 tbsp. coarsely chopped flat-leaf parsley
3 tbsp. mayonnaise
Hot sauce, such as Tabasco
Salt and freshly ground pepper
4 slices of rustic bread
2 tbsp. unsalted butter
4 slices of sharp Cheddar cheese
Ketchup (recipe follows), or your favorite store-bought bottle
Instructions
In a medium bowl mix the tuna, red onion,
scallion, parsley, mayonnaise, and a few dashes of
hot sauce. Season with salt and pepper.
Butter each slice of bread on one side. Divide the
tuna mixture on the unbuttered side of 2 bread
slices and top with the Cheddar and then the other
2 bread slices, buttered sides up. Warm a griddle
or cast-iron skillet over moderate heat and fry
the sandwiches, carefully turning once, until the
bread is crusty and the cheese is melted, about 3
minutes per side. Serve hot with ketchup.
Ketchup
Makes about 2 cups
2 tbsp. olive oil
1 garlic clove, minced
1/2 cup chopped red onion
One 14-oz. can peeled whole tomatoes
1 1/2 tbsp. tomato puree
1 tbsp. dark brown sugar, plus more to taste
1 tbsp. red wine vinegar
Salt and freshly ground pepper
In a medium saucepan, heat the olive oil. Add the
garlic and red onion and cook over moderately high
heat, stirring, until softened but not browned,
about 5 minutes. Add the tomatoes, tomato puree,
sugar, and vinegar and cook over low heat,
breaking up the tomatoes, until thick, about 8
minutes. Let cool, then transfer to a small
blender and puree. Season the ketchup with salt
and pepper, and more brown sugar, if desired.
Originally Submitted
8/31/2020
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