Tuna and Roasted Tomato Melt

• 2 (6-ounce) cans tuna packed in olive oil, drained
• 1/4 cup peeled and finely diced celery root
• 1/4 cup finely diced red onion
• 1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicilian oregano, plus additional for seasoning
• 4 tablespoons Mayonnaise (page 176)
• Juice from 1/2 lemon
• 4 English muffins
• 8 tablespoons chopped Roasted Tomatoes (page 195)
• 8 slices Gruyere cheese

1. Preheat the oven to 350F.
2. In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano.
3. Add the mayonnaise and lemon juice, and mix well.
4. Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano.
5. Place the sandwiches in the oven and remove once the cheese is melted.
6. Serve open-faced.

tuna, celery root, red onion, fresh oregano, mayonnaise, lemon, muffins, tomatoes, gruyere cheese

Taken from www.epicurious.com/recipes/food/views/tuna-and-roasted-tomato-melt-377007 (may not work)