4 people
SANDWICH
Ina Garten Modern Comfort (p. 79)
Canned tuna - 16 oz
Hearts of celery - 1⁄2 cup
Mayonnaise - 3⁄4 cup
Anchovy paste - 1 tbl
Scallions - 3
Dill - 4 sprigs
Lemons - 1
Microgreens - 1 oz
White bread - 4 slices
Swiss cheese - 4 oz
Tuna - drain and flake the tuna in a bowl
Hearts of celery - dice to yield 1/2 cup
Scallions - mince to yield 1/2 cup
Dill - mince to yield 3 tbl
Lemon - juice to yield 2 tbl
Swiss cheese - grate
Add celery, scallions and dill to the bowl of flaked and drained tuna, mixing and fluffing with a fork until combined. Add the lemon juice, 1 1⁄2 tsp of salt, 3⁄4 tsp pepper. Combine the mayonnaise and achovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 pieces of bread. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown - watch it carefully. Sprinkle with microgreens and serve hot.