A fancy take on a nostalgic lunch classic for the water bearers.
serves 2 | takes 20 minutes
I think we can all agree, there’s just no sadder lunch than a tuna melt on soggy, basic bread. As a passionate Aquarius myself, we just won’t stand for it. That is not this tartine. Thick sourdough bread, oven toasted to perfection, with a crunch as assertive as an Aquarius mind not only holds up to the tuna mixture on top, but also creates complex flavors. An Aquarius would say, it’s simply visionary. Serving these as an open-faced tartine with fresh herbs, olives, and a little truffle oil makes this feel like a more elegant, grown up lunch.
Ready to join the Aquarians and do the humanitarian thing, improving the tuna melt community one tartine at a time? We promise you won’t regret it.
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Aquarian Truffle Tuna Melt Tartine
Ingredients
- 1 can tuna packed in olive oil, drained
- 1 tbsp dijon mustard
- 1 tsp black truffle oil
- 1 lemon, juiced
- 1/4 cup kalamata olives, pitted & chopped
- 1/4 cup cannellini beans, drained
- 1 tbsp parsley, chopped
- 1 green onion stalk, chopped
- 2 thick slices sourdough bread
- 2 tbsp unsalted butter softened
- 2 campari tomatoes, sliced
- 2 thin slices gouda
Instructions
- Preheat oven to 450°F.
- Add tuna, mustard, truffle oil and lemon juice to a bowl and stir, breaking up tuna into soft, small pieces. Add the olives, beans, parsley and green onion and mix until combined.
- Butter the bread slices and place on a baking sheet, then bake until lightly toasted, about 5 minutes. Remove bread and preheat broiler.
- Divide the tuna mix evenly on the toasted bread, spreading and using the back of a spoon to gently press the tuna down into a flat, even surface. Top with the tomato slices and cheese.
- Place baking sheet in oven and broil until the cheese has melted and starts to brown, about 5-10 minutes. Serve warm.
- Buon appetito!
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