Tuna Melt (Baguette)

A tuna melt is a tuna melt is a tuna melt, right? Uh, not exactly. We beg to differ with that simpleminded sentiment after tucking into this fancy schmancy recipe, which bears all the hallmarks of the classic - creamy tuna goodness in warm and toasty sandwich form - yet with a few tweaks that mom never thought to include. Witness nubbins of cucumber for crunch. Cheese that’s not of the presliced, shrink-wrapped variety. And bread from a foreign land... although if you’re not the messy sort, think twice about that baguette, seeing as the crunchy exterior means the tuna salad part may just plop into your lap (consider using sliced bread instead).

1 (9 oz) can tuna, packed in oil, drained
1/3 cup Hellmann's mayonnaise
½ stalk celery, finely sliced
¼ small red onion, finely chopped (~ 2 Tbsp.)
¼ medium (2" long) cucumber, peeled, if desired, and finely diced
½ lemon, freshly juiced
sea salt
black pepper, freshly ground
½ baguette, cut crosswise into 2 portions, or 4 slices bread, such as sourdough
4 slices tomato
2 slices cheese, such as Gruyère, Swiss, or white Cheddar

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Using a fork, flake the tuna into a bowl. Stir in the mayonnaise, celery, onion, cucumber, and lemon juice and mix well. Season with salt and pepper to taste and mix again.

Cut the baguettes in half lengthwise and divide the tuna mixture between the bottom pieces. Place 2 slices tomato on each sandwich, if desired. Top with a cheese slice and the baguette lids, pressing down gently to settle the filling.

Place the sandwiches on a baking sheet and bake for 5-7 minutes, until the sandwich is warmed through and the cheese begins to melt and turn ooey gooey. Alternatively, you can warm the sandwich in a griddle or sandwich maker.

Serve the sandwiches immediately, preferably with napkins galore.

Makes 2 sandwiches.