Natalie from Perry’s Plate always has such wonderful recipes that spice up my life. Recently, I have been cooking just for myself and this recipe for Sun-dried Tomato Tuna Melts really made my afternoon. It is a wonderful rendition of the classic tuna melt but it is so much more than that. It’s a luscious version filled with fun ingredients and I think you’ll love it.
You will need: sun-dried tomatoes in oil, olive oil, salt and pepper, red wine (or balsamic) vinegar, mustard, tuna, good bread, spinach (or arugula), goat cheese, and butter!
Give your sun-dried tomatoes a nice chop.
Place your tuna in a small bowl.
Add the tomatoes and olive oil and salt n’ peppa and mix it all together.
And get your bread ready!
Smother each half with a good dose of mustard.
Drizzle on some vinegar to give your bread some tang.
Place your greens on there in a heaping pile. Natalie calls for spinach, which would be lovely, but I was in an arugula mood. I like the peppery-ness.
Place the goat cheese and tuna mixture in a nice pile on the other bread half.
Then squish your halves together.
Get a cast iron skillet nice and hot with some good butter.
Press your sandwich down well.
Use a spatula or another skillet to weight it down and get it a bit flat and toasty. If you use thinner bread, it will be even easier. Brown it on both sides until the insides are melty and the bread is toasted.
This will be a heavenly lunch to enjoy on your own or share if you can bear it. Thank you to Natalie from Perry’s Plate for this absolute winner! She’s a fellow TK Blog contributor and her posts are simply amazing. Don’t forget to visit her blog Perry’s Plate too. It’s packed with so many delicious recipes, and she has the cutest little girls you’ll ever see!
I’ve come to love tuna dressed up in a vinaigrette rather than laden down with mayo. This is a sandwich that’s much more exciting than it looks.
- 1 can Tuna, Drained, 6-7 Ounce Can
- 1 Tablespoon Sun-dried Tomato Pesto (in My Recipe Box) Or Minced Oil-packed Sun-dried Tomatoes
- 2 teaspoons Red Wine Vinegar
- 2 teaspoons Extra Virgin Olive Oil
- 1 pinch Salt And Pepper, to taste
- 2 teaspoons Dijon Mustard (or To Taste)
- ⅓ cups Goat Cheese Crumbles
- 1 ounce, weight Fresh Baby Spinach Leaves (about A Handful)
- 4 slices Sandwich Bread
- 2 Tablespoons Butter
Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well.
Spread a little Dijon mustard (to your liking) on one slice of bread (or both). Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture. Place another slice of bread on top and repeat with the other sandwich.
Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter. Lay sandwiches in the skillet and put a lid on the pan. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm. Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.
Remove from pan, slice in half (like your mom did – I always slice it into rectangles because she did), and serve.
Makes 2 sandwiches.
1. If you wanted it more “melty”, try using a different type of cheese. I bet gouda, gruyere, or Swiss would be good, too.
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.