Greek-Style Tuna Melt
There is a surprise addition in this easy dish: a little bit of Greek fish roe dip, called taramosalata.
- 1 teaspoon taramosalata or salmon roe spread
- 6 tablespoons extra-virgin Greek olive oil
- 1/3 cup chopped pitted green or Kalamata olives
- ½ small red onion minced
- 2 sticks celery minced
- 2 cups good-quality canned tuna drained and flaked
- Juice of 1 lemon
- Freshly ground black pepper
- 6 thick slices country bread trimmed to a square, with crusts
- 1/2 pound / 225g Kasseri Graviera or Kefalograviera cheese, thinly sliced or shredded
Preheat the grill.
In a large bowl combine the taramosalata or salmon spread and 60 ml/4 tablespoons olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine.
Lightly oil each side of the rolls and toast on each side under the grill. Fill the rolls with the tuna salad and top with cheese. Arrange on a baking tray and grill until the cheese melts. Transfer to serving plates and serve.
The best tuna for this is the delicious preserved tuna from Alonissos, a Greek island. If you are in Greece, you can pick some up from one of the downtown Athens gourmet shops, or at the airport. In place of it, look for very good quality tuna, preferable in olive oil or water.