Skillet Tuna Melt

• 4 c Sourdough baguette, torn into ¾” chunks
• 3 tbsp salted butter
• ⅓ c mayonnaise
• 1 lemon
• 1 tbsp Dijon mustard
• 1 clove garlic
• 1 small red onion
• 1 celery stalk
• 3 tbsp Fresh Dill
• ⅓ c pickles
• 2 cans Wild Planet Albacore Tuna
• 1 c sharp cheddar, shredded
• Salt and fresh cracked pepper
• 3 tbsp fresh parsley

Preheat oven to 350*

Melt butter in a 10” cast iron skillet over medium heat and toast bread until lightly golden brown, tossing gently with tongs to cover all sides evenly. It will still be a little dry, but that’s ok because the Tuna mixture’s flavorful liquid will also soak into the toasted bread. Remove from heat and let cool.

In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon and garlic. Add red onion, celery, dill, pickles, brine and tuna. Stir to evenly coat. Add about ½ of the shredded cheese. Taste and adjust seasoning with salt and cracked pepper.

Add the toasted torn bread into the tuna mixture and stir to evenly coat. Pour back into the cast iron skillet. Sprinkle with the remaining cheddar. Bake for 18-22 minutes until the cheese has melted and bread is golden.

Garnish with fresh parsley and serve warm.

Original recipe courtesy of Chef Anna Rossi @chefannarossi