Happy Monday! I hope you had a great weekend. I wasn’t planning on sharing this one, but I made this tuna melt for my Mom for lunch one day while she was here last week, and she said it was too delicious and beautiful not to! And since John Shea took an extra long nap after church, I was able to take a few photos before devouring these with Cam 🙂
Open Faced Tuna Melt with Bell Peppers, Brie, Mixed Greens and Olive Oil
2 cans albacore tuna fish
2 red bell peppers, chopped
1 teas crushed garlic
3-4 TBS real mayonnaise
fine sea salt
2 C mixed greens
4-6 oz brie or sharp cheddar, sliced
fresh dill for garnish, optional
Preheat the oven to 350 degrees F.
In a medium bowl, combine the drained tuna, bell pepper, garlic, mayo and a good pinch of salt. (The bell peppers add a really nice sweet crunch.) Set aside. Cover a baking sheet with parchment paper and place the slices of focaccia on it. Drizzle olive oil over the bread, divide the slices of cheese between each and top with the tuna. Bake for about 5-10 minutes or until the cheese is melting and the tuna warmed. If you don’t like crunchy bread, remove the sandwiches from the oven after only a few minutes.