Typically tuna is the dreaded Lenten food of choice, but this recipe is enjoyed year-round and actually requested (by Jacob). Crunchy celery and onions pair wonderfully with the creamy salty goodness of the tuna. Of course the muenster cheese brings everything together, literally. Now in the directions I have listed “flatbreads” and there is a reason for the quotes. Schnucks has what they call flatbreads and they are basically flat Italian hamburger buns, at least that is the best way I can describe them. They are not tall enough to split in half, so I just smash the dome top down on the pan and pile the tuna mixture on the flat bottom. It seems to work wonderfully!
- 4 cans (5 oz.) tuna, drained
- 1 sweet onion, chopped
- 2 stalks celery, chopped
- 2 tsp. Nature’s seasoning or Old Bay
- 8 Tbsp. mayonnaise
- 8 slices muenster cheese
- 8 “flatbread” buns
- Preheat oven to 400*. Line two pans with aluminum foil and place the flatbreads with the flat end facing up and the ridge side smashed down on the pan.
- In a large bowl combine the finely chopped onion and celery along with the tuna, mayonnaise, and seasoning (I found not locate my Old Bay seasoning, so I settled for Nature’s Seasoning). Mix until all combined.
- Careful scoop and firmly mound the tuna mixture on top of the flatbreads Top each with a slice of muenster cheese.
- Bake for 15 minutes until the cheese is melted and the tuna mixture is warmed through. Broiling is optional to brown the cheese.
Yields 8 melts.