Thursday, August 02, 2012

Mediterranean Tuna Melt


To make this dish correctly, you really should use a blender. I know, I know, you don’t want to crouch down and reach into the recesses of your cupboard, haul out the thing, and get it dirty. But I promise you, nothing is easier than tossing most of the ingredients inside, giving it a quick whirl, and spooning out the sauce. Even if you don’t own a dishwasher, the 5 minutes it takes to wash the blender out will all be worth it because you are about to make one of the BEST tuna melts you’ve ever had! It’s mayonnaise-free so it feels virtuous, and the tiny selection of ingredients packs a major flavor punch. Serve this melty crunchy goodness with a bowl of tomato soup or a nicely dressed pile of greens… and enjoy.

Servings: 2
Prep Time: 15 min

1 Can Tuna in olive oil, drained
3 Anchovy filets (if desired)
3 Slices roasted red pepper
½ c Parsley, torn from the stem
1/8 c Olive oil, plus a few tsp 
2 tsp Crushed garlic
1 Lemon
1 Tomato, sliced (if desired)
4 slices Provolone cheese
1 Good crusty baguette or Cuban bread

In the blender, combine the anchovies, red peppers, parsley, olive oil, garlic, the juice of one lemon, and some black pepper. Blend until pureed, and set aside. 

Slice two sandwich-sized chunks from the baguette and split in half, keeping one side closed. If you’ve purchased very thick bread, hollow out some of the dough in the middle and discard or set aside for breadcrumbs.

Preheat a skillet on the stove on medium heat with a touch of olive oil. Fill each sandwich with one slice provolone, half a can of tuna, several heaping tablespoons of sauce from the blender, sliced tomato, and another slice of provolone. 

Seal the sandwich, grill in the pan for 5 minutes on each side until melty inside, crusty outside, and just plain awesome.

Nutritional Info (1 serving):
Calories 564 Total Fat 22.7g Sat. Fat 11g Cholest. 65mg Sodium 1,290mg Carb 48.6g Fiber 2.6g Sugars 4g Protein 45.6g 

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