My lightened up version of the tuna melt. I love well engineered tartine with a salad during the summer.
2 slices sourdough
2 thin slices of swiss
1 garlic clove minced
1 TBS lemon juice
3 shallots chopped
3 anchovies chopped
3 TBS drained capers
½ cup basil, chopped
½ cup parsley
¼ cup arugula
1 6 oz can of your favorite tuna
2 slices sourdough
2 thin slices of swiss
1 garlic clove minced
1 TBS lemon juice
3 shallots chopped
3 anchovies chopped
3 TBS drained capers
½ cup basil, chopped
½ cup parsley
¼ cup arugula
1 6 oz can of your favorite tuna
Spray olive oil in a nonstick pan. Heat over medium. Add garlic and shallot, cook for one minute. Add capers and anchovies cook until well combined and soft.
In a medium bowl, mix warm ingredients in with drained tuna.
Toast bread. Placed toast on a sheet pan. Spread half of the tuna on each piece of bread, thickly and evenly. Cover each with a slice of cheese. Broil until cheese melts and is brown. Watch carefully. This will happen quickly.
Garnish with arugula.
