I love a good tuna melt. I make them raaaaather frequently. Of course, I am somewhat circumspect about it. No more than my one can per week, based on current recommendations pertaining to possible mercury levels, of course.
Tuna salad is an excellent weekday lunch – or dinner – or snack (with crackers then, of course). It’s good cold or heated, it’s fast and easy to prepare, and if you do it right, it can be really good for you.
So what elevates this particular tuna melt?
Kalamata olive spread. Fresh lemon juice. Adorable fresh tomatoes – the last of the true homegrown-garden variety until next summer. Fresh parsley, the curly kind if you please. And special shredded cheese (or Brie if you have some languishing in your fridge).
So let’s do this! It’s easy!
Crack open and drain a couple cans of tuna. Dump them in a bowl. Add a couple heaping spoonfuls of that olive spread. This will give it a briny, sorta salty, rich flavor. Squeeze a wedge of lemon in. Chop your parsely finely, roughly, however you like, and dump in a good handful. Stir well to combine.
Slice a hunk of French bread into a square about the size of your hand. Split it in half and carve out some of that excess bread in the center. Eat a few chunks, maybe save the rest for croutons. Pile in the tuna salad. Top with sliced tomatoes, cheese and a sprinkle of parsley.
Pop on a baking sheet and toast in a 400 degree oven for about 10 minutes, until the edges of the bread and the cheese are becoming golden brown.
If you want to drizzle this with a little olive oil before you dig in, I certainly wouldn’t stop you.