Wednesday, April 4, 2012

currently cooking: tuna toasts

Ever since spotting this recipe, I developed a craving for these light and tasty tuna melts.

After scoring a whole wheat baguette, we wasted no time whipping these guys up. These toasts are similar to open faced sandwiches.

We started off by slicing the baguette, brushing it with a bit of olive oil and a sprinkling of sea salt.

Next, we grated a bit of Swiss cheese and divided among our toasts. Under the broiler they went!

After only a few minutes, these toasty bits were ready to be topped the the tangy, chilled goodness of the tuna mixture. Composed of tomato, avocado and flaked tuna, the salad was dressed in a mixture of lemon juice, shallot, dijon mustard, olive oil and lots of salt and pepper.

The warm cheesy toast combined with the almost sparkling flavors of the tuna salad made for quite a tasty meal. We topped each toast off with a twist of fresh ground pepper and a fresh squeeze of lemon juice.

Paired with a spring salad, this meal received two giant thumbs up from S.

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