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Prep Notes (one per line)
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 — knife confidence is fun, keeping all ten fingers is even better. Dill - mince to yield 3 tbl Lemon - juice to yield 2 tbl Swiss cheese - grate
Instructions
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, while resisting the deeply human urge to fuss with it nonstop. 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.
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