Provencal Tuna Melts

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 baguette
• 4 tablespoons butter, softened
• 3 (6 ounce) cans tuna in water, drained and flaked
• 6 fresh tarragon sprigs, leaves only, chopped
• 1/2 cup fresh basil leaf, chopped (about 10 leaves)
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 cup pitted good-quality black olives or 1/2 cup green olives, chopped
• 2 shallots, finely chopped
• 3 tablespoons capers, drained
• 1 lemon, juice of
• 3 tablespoons extra virgin olive oil
• black pepper
• 8 slices gruyere cheese

Recipe

• 1 split the baguette horizontally and cut into 4 pieces.
• 2 open each piece and slather with butter.
• 3 place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
• 4 work in 2 batches if the pan is not large enough.
• 5 preheat the broiler.
• 6 in a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
• 7 mix well and season with pepper to taste.
• 8 working on a baking sheet, fill the toasted baguette with tuna.
• 9 cover the mounded tuna with 2 slices of gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
• 10 serve hot.