Last night I decided to make an Italian inspired dinner for a change considering lately Sean and I have been concocting a large variety of Thai and East Indian dishes. Individual antipasto plates, fresh whole wheat baguette dipped in oil and vinegar and a tomato basil ravioli. It was mighty scrumptious if I do say so myself!
For lunch today I decided to use up the remaining bread, bocconcini cheese and cured italian meats in my own personal take on a tuna melt. Holy monkey - it was a hit! Sean ate every bite including the bites on my plate I couldn't quite finish. We both adore food and cooking so much, I think it's safe to say if we ever invite you over for dinner, you probably wont want to pass.
I'll share the love and give you all the rundown on how I built these bad boys:
1. Prepare the tuna mixture by combining diced onion, diced dill pickle, mayonnaise, dijon mustard, salt and pepper and flaked white tuna in a bowl.
2. Slice baguette bread and lay it flat on a baking sheet. Add a slice of bocconcini cheese right on top of each round of bread.
3. Spoon some of the tuna goodness atop each bread and cheese round.
4. Garnish the top of the tuna with diced tomato, diced pickle, slivers of prosciutto and spicy calabrese salami. The finishing touch? Freshly grated parmesan cheese. mmmm.
5. Drizzle lightly with olive oil and bake or broil depending on your preference.
6. Eat. Am I right??? soooooo good.
Apparently mixing cheese with fish is a huge faux pas in the culinary world, but I think tuna should be excluded from the rule. Don't you?
Happy tuna melt Tuesday!
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