Fennel-Olive Tuna Melts
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.
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
- Preheat broiler.
- Combine tuna, mayo, Andy Boy Fennel, olives, parsley, lemon juice and salt and pepper to taste.
- 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.