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The diner favorite gets some
respect at last with this gourmet variation. Serve it with a cup
of Cauliflower Pancetta Soup for a great meal anytime.
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Ingredients:
2 6 oz. cans of tuna, drained
well
1/3 C mayonnaise
2/3 C Andy Boy fennel,finely chopped
10 Kalamata or other brine-cured black olives, pitted and chopped
1 T minced fresh parsley
2 T fresh lemon juice
8 slices rye bread, toasted lightly
6 oz. grated sharp cheddar cheese
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Directions:
| 1. |
Preheat broiler. |
| 2. |
Combine tuna, mayo, Andy Boy fennel, olives,
parsley, lemon juice and salt and pepper to taste. |
| 3. |
Divide mixture among toast slices and top
with cheddar. In a shallow pan, broil sandwiches under broiler
about 4 inches from heat until cheese is bubbling. |
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Serves 4 |
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