Provencal Tuna Melts

Name: Provencal Tuna Melts
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 4 serving(s)
Ingredients: 1 baguette; 4 tablespoons butter, softened; 3 (6 ounce) cans white tuna in water, drained and flaked; 6 fresh tarragon sprigs, leaves only, chopped; 1/2 cup fresh basil leaf, chopped (about 10 leaves); 1/4 cup fresh flat-leaf parsley, chopped; 1/2 cup pitted good-quality black olives or 1/2 cup green olives, chopped; 2 shallots, finely chopped; 3 tablespoons capers, drained; 1 lemon, juice of; 3 tablespoons extra virgin olive oil; black pepper; 8 slices gruyere cheese

Submitted by ratherbeswimmin

"Rachael Ray, 'Just In Time'"

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Ready In:: 22mins
Ingredients:: 13
Serves:: 4

ingredients

1 baguette
4 tablespoons butter, softened
3 (6 ounce) cans white tuna in water, drained and flaked
6 fresh tarragon sprigs, leaves only, chopped
¹⁄₂ cup fresh basil leaf, chopped (about 10 leaves)
¹⁄₄ cup fresh flat-leaf parsley, chopped
¹⁄₂ cup pitted good-quality black olives or 1/2 cup green olives, chopped
2 shallots, finely chopped
3 tablespoons capers, drained
1 lemon, juice of
3 tablespoons extra virgin olive oil
black pepper
8 slices gruyere cheese

directions

Split the baguette horizontally and cut into 4 pieces.
Open each piece and slather with butter.
Place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
Work in 2 batches if the pan is not large enough.
Preheat the broiler.
In a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
Mix well and season with pepper to taste.
Working on a baking sheet, fill the toasted baguette with tuna.
Cover the mounded tuna with 2 slices of Gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
Serve hot.