Hot sandwiches with tuna, horseradish and mayonnaise – a detailed recipe cooking. 
Time: 25min Difficulty: easy Amount: 4 sandwiches in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr canned tuna in its own juice, liquid pre-drain
- 4 large slices of lightly toasted rye bread
- 8 thin slices of hawarti danish cheese
- 6 tbsp. l mayonnaise
- 1/4 Art. finely chopped celery
- 2 chives, finely chopped
- 2 tbsp. l finely chopped parsley
- 2 tbsp. l cider vinegar
- Coarse salt and freshly ground pepper
- 1 tbsp. l mustard seeds
- 1 tbsp. l peeled and chopped fresh horseradish or table horseradish
- 2 tomatoes, cut into 8 discs
- Pickled cucumbers for serving (optional)
Recipes with similar ingredients: tuna, rye bread, hawarti cheese, horseradish, table horseradish, tomatoes, celery, green onions, parsley, pickled cucumber, mayonnaise, apple cider vinegar, mustard seed
Recipe preparation:
- Preheat the oven to 240 degrees. For cooking use the top level of the oven. Put 4 tbsp in a large bowl. l mayonnaise, tuna, celery, onions, parsley and apple cider vinegar, mix well. Season with salt and pepper.
- In a small bowl, mix the remaining 2 tbsp. l mayonnaise, grains mustard and horseradish. Spread the resulting mass on bread and lay it on a baking sheet. Put the tuna mixture on top with an even layer. Further put 1 slice of hawarti cheese so that the tuna is completely covered.
- Mug the tomatoes with salt and put in 2 pcs. for every sandwich cover with 1 slice of cheese again. Bake for 5-7 minutes until cheese will melt. Serve pickled cucumber sandwiches.
