Thursday, August 22, 2013

Herb-Tuna Melts With Heirloom Tomato and Gruyere


herb-tuna melts with heirioom tomato and gruyere recipe

Tuna melts are proof that even a modest meal can be on par with a gift from above. There are countless "recipes" for this ultimate {and quintessentially American} comfort food and mine comes from a burning desire to satisfy my craving for juicy heirloom tomatoes. And my craving for Gruyere cheese. And my obsession with enhancing tuna with a  trio of fresh herbs - parsley, tarragon and thyme. And my love of Vegenaise...and celery and onion, come to think of it.  

Herb-Tuna Melts With Heirloom Tomato and Gruyere

three 5 oz cans wild albacore tuna packed in water, drained
1/2 c diced celery
1/4 c diced sweet onion
2 t chopped parsley leaves
2 t thyme leaves
2 t chopped tarragon leaves
1/2 c Veganaisse
a small pinch of celery salt
freshly ground black pepper
4 thick slices heirloom tomato
4 slices Gruyere cheese
one 9" fresh baguette, cut in half width-wise and then length-wise to create 4 open face sandwiches

In a bowl combine first 9 ingredients. Set aside.

Heat broiler. Place bread on metal baking sheet, cut side down. Broil until bread just starts to turn golden, about 30 seconds. Flip bread over and broil for another 30 seconds. Remove from oven and pile each slice of bread high with tuna salad. Follow with tomato and cheese. Return to oven and broil until the cheese is melted and bubbly, 30-60 seconds.

Yields 4 open face sandwiches.

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Source: Inspired by Williams-Sonoma

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