Tuna Melt Tartine

• 2 (6-oz.) cans high-quality white-meat tuna packed in olive oil (such as Ortiz or Matiz Vasco), drained well
• 1/4 cup finely minced celery heart and leaves (from 1 stalk)
• 1/4 cup finely diced red onion (from 1 onion)
• 2 tablespoons chopped drained capers
• 2 tablespoons chopped cornichons
• 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
• 1 tablespoon minced fresh thyme
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Aleppo pepper
• 1/2 teaspoon roasted ground coriander
• 3/4 cup mayonnaise (such as Duke's)
• 4 crusty bread slices (such as levain)
• 8 (3/4 oz.) medium Cheddar cheese slices (such as Tillamook)
• Mixed pickled vegetables

1. Preheat oven to 400u0b0F. Stir together tuna, celery, onion, capers, cornichons, lemon zest, lemon juice, thyme, salt, mustard, Aleppo pepper, and coriander in a medium bowl. Fold in mayonnaise. Chill 15 minutes.
2. Heat a grill pan over medium-high. Grill bread slices until lightly charred, 2 to 3 minutes per side.
3. Spread each bread slice with a heaping 1/2 cup tuna mixture, and top with 2 cheese slices.
4. Place tartines on a baking sheet, and bake in preheated oven until cheese is just melted, 6 to 8 minutes.
5. Cut in half diagonally, and serve with pickled vegetables.

olive oil, celery heart, red onion, capers, cornichons, lemon zest, thyme, kosher salt, mustard, pepper, ground coriander, mayonnaise, crusty bread, cheddar cheese, vegetables

Taken from www.myrecipes.com/recipe/tuna-melt-tartine (may not work)