Olive and fennel tuna melts
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (6 1/8-oz) solid white tuna; drained well |
| ⅓ | cup | Mayonnaise |
| ⅔ | cup | Finely chopped fennel bulb; (sometimes called anise) |
| 5 | Kalamata or other brine-cured black olives; pitted and chopped | |
| 1 | tablespoon | Minced fresh parsley leaves |
| 1 | tablespoon | Fresh lemon juice; or to taste |
| 4 | slices | Rye bread; toasted lightly |
| 4 | ounces | Grated sharp Cheddar cheese |
Directions
Can be prepared in 45 minutes or less.
Preheat broiler.
Into a bowl flake tuna and stir in mayonnaise, fennel, olives, parsley, lemon juice, and salt and pepper to taste. Divide tuna salad among toast slices and top with Cheddar. In a shallow baking pan broil sadwiches under broiler about 4 inches from heat until cheese is bubbling, 1 to 2 minutes.
Makes 4 sandwiches.
Gourmet Ma
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998