Monday, February 2, 2009

Tuna Melt

After Joanne read Angie's post about needing tuna recipes, she emailed me this one to share with everyone. And, this recipe doesn't call for mayo. Here it is:

I kind of just eyeball it....

2 cans tuna (white albacore tuna works the best, but you can use regular too)
1/2 can of olives minced
1/2 red onion minced
1-2 tsp of dried parsley
1-2 tsp of taragon
1-2 tsp of basil
capers (I usually don't put these in)
salt and pepper to taste
Juice from one lemon (bottled lemon juice works, but isn't quite as tasty)
Olive oil-- to moisten the mixture

Mix everything together. This is fantastic on toasted bread broiled with fresh tomato slices (my favorite) or cheese. Also, it s very good in pita pockets with lettuce. (We'll usually eat it hot for dinner, and have the leftovers cold for lunch the next day).

Trust me, hot tuna has NEVER sounded good to me. But when I learned of this recipe, I thought it was worth a shot. It is one of my favorites that I make quite often. Fresh herbs would make it even better, but I use dried, because that is what I have. (However I just planted my indoor herb we'll see in a couple of months if I don't have fresh herbs handy for this tasty meal.)

Plus-- I think it's a very attractive meal. It looks pretty fancy, but is so simple.


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