Tuesday, June 5, 2012

New-School Tuna Melt

New-School Tuna Melt
As mentioned in my Dinner Diary: Week 2 post, I received the recipe book, Spilling the Beans, for my birthday from my mom this year. It's all about legumes and how to use them in all types of foods, from breakfasts to desserts. I really like the content so far and the pictures are really pretty too. I tried out the New-School Tuna melt and thought it was quite tasty. 

1 cup rinsed and drained white beans
1 garlic clove, crushed (I used minced garlic)
2-4 Tbsp extra-virgin olive oil (2 Tbsp was enough for me)
2 Tbsp lemon juice
6 oz can tuna, drained (my can was 5 oz)
1 celery stalk, finely chopped
¼ cup pitted kalamata olives, finely chopped
2 Tbsp fresh basil or flat-leaf parsley (I used parsley)
salt and pepper to taste

red pepper flakes to taste (optional)

4 slices toasted thick, grainy bread (I used my homemade whole wheat bread)
1 cup shredded old cheddar, Gouida, or other (or use slices)

1 tomato, sliced

In a medium-sized bowl mix beans, garlic olive oil, and lemon juice with a fork, smashing the beans as much as desired. Next, add the tuna, celery, olives, basil or parsley, salt and pepper, and red pepper flakes if using, and mix together. Place toasted bread on a baking sheet and spread each slice with the tuna mixture. Add the shredded or sliced cheese on top and broil in the oven until cheese is melted. When done top with tomato slices and enjoy.

You could also make this cold sandwich style and add lettuce. 

1 comment:

momma jules said...

Sounds very yummy with the kalamata olives and parsley and red pepper flakes. If I make it I might sprinkle a little garlic powder on top before grilling or with the bean and tuna mixture. Then again I like adding garlic to most things. =)