Preheat a grill to medium. In a medium bowl, toss together the tuna, beans, tomatoes, celery, scallions, 1 tbsp olive oil and the lemon juice; season with salt and pepper. Add half the cheese.
Brush the bread slices on both sides with the remaining 1 tbsp olive oil. Add to the grill, cover and cook until marked, about 2 minutes. Flip and move to indirect heat. Mount the tuna salad on top and sprinkle with the remaining cheese. Cover and cook until the cheese is melted and the bread is toasted underneath, about 3 minutes.
Originally Submitted
8/10/2010
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