Mini Tuna Melts with Rosemary

Had some wonderful friends over for the weekend and what better way to greet them after one had a (6 hour!) drive and the other a 3 hour bus ride. With some cold beer (courtesy of my favorite Stella Artois) and some hot appetizers (courtesy of Rachel Ray) mini tuna melts, portabella mushroom pizzas, arugula and pear wrapped in proscuitto we were ready to quieten those rumbling bellies and give some much needed rest to our traveling nomads. This was of course, only a snack to tide us over- as we were to hit the town later in the evening for a sushi extravaganza! Enjoy! XoxO ❤>Üdo

Mini Tuna Melts

Ingredients

  • Italian tuna in olive oil, lightly drained
  • 1 small shallot, finely chopped
  • 1 large sprig rosemary, leaves stripped and finely chopped
  • Black pepper
  • 4 slices provolone cheese, deli sliced
  • 16 rounds sliced sesame baguette
  • 2 tablespoons butter

Directions

Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve. Rachel Ray’s recipe.

Enjoy!

XoXo ❤>Udo


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