One of my favorite things to have for lunch, especially when I have lunch 'out' at a casual restaurant is a tuna melt. I don't often make them for myself at home since it's a larger lunch than I normally eat. Lynn at Happier Than a Pig in Mud is having a Pillsbury Dough Boy celebrity cook-along today and, when I was looking over the Pillsbury website, I found a recipe for tuna melts that reminded me how much I enjoyed them. My recipe is very 'loosely' based on this Pillsbury recipe. Since I had half of a bakery baguette in my freezer, I didn't need to use the Pillsbury Refrigerated Crusty French Loaf.
Since I now have fresh herbs growing outside (hooray!) I added some fresh tarragon and parsley to my tuna along with some chopped celery, green onion, and sweet red pepper. My recipe may not bear much resemblance to the original Pillsbury recipe, but it certainly was inspired by it!
It didn't last very long...
Tarragon Tuna Melt
1 5-oz can albacore tuna in water, broken into flakes
1 small green onion, chopped
1 tablespoon or more red sweet pepper, chopped
1 tablespoon celery, chopped
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
2 tablespoons Hellmann's (or Best Foods if you live west of the Rockies) Light Mayonnaise
1 small baguette, sliced in half crosswise and lengthwise (you can use Pillsbury Refrigerated Crusty French Loaf - follow package instructions for baking)
Cheddar cheese slices
Mix the first 7 ingredients together in a small bowl until blended.
On a small baking pan, place baguette halves upside-down under broiler just to toast lightly. Remove and place right-side up. Divide tuna salad mixture on baguette slices, top with cheddar cheese slices and place under broiler long enough to melt the cheese until bubbly but watching carefully not to burn.
Please visit Happier Than a Pig in Mud to see the rest of the Pillsbury Dough Boy recipes! I'll also be joining Foodie Friday - thank you both, Lynn and Michael!