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Greek-Style Tuna Melt with Kasseri and Olives
Open-faced toasts piled with tuna, olives, celery and red onion bound by olive oil and a touch of taramosalata, then blanketed in kasseri and grilled until molten. Quick, salty and lemony.
- YieldServes 6
- Hands-on20 min
- Total25 min
- Difficulty
Ingredients
- 1 tsptaramosalata, store-bought or homemade
- 90 mlextra-virgin Greek olive oil, 60 ml for the tuna mixture, 30 ml for the bread
- 50 gpitted green or kalamata olives, chopped
- ½small red onion, minced
- 2 stalkscelery, minced
- 350 ggood-quality tuna (bonito or albacore) packed in water, drained and flaked
- 1lemon, juiced and strained
- to tastefreshly ground black pepper
- 6 slicesthick country bread, trimmed to a square
- 225 gkasseri or other mild yellow sheep's-milk cheese, thinly sliced or shredded
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