Sustainable Pacific albacore, heirloom tomatoes, purple onions, celery, homemade mayonnaise and local pepper-jack cheese on toasted wild-yeast sourdough English muffins..
For the Tuna Salad
1 5.3 oz can hook-and-line-caught Pacific NW albacore tuna
2 tablespoons homemade mayonnaise
1/4 cup thinly-sliced celery
1/4 cup finely-diced purple onion
1 teaspoon white balsamic vinegar
sliced heirloom tomato
salt & pepper
sourdough English muffins
Split and toast sourdough English muffins. Place slices of pepper-jack cheese on top of the muffins, then add a thick slice of ripe tomato The cheese on the bottom will prevent the tomato from making the sandwich soggy.
Mound tuna salad on top of the tomato and compact into place. Top with additional cheese slices and bake in a 450 degree oven until the cheese is bubbly. Top with snipped chives and serve immediately.