Tuna and Parsley Salad Melt Recipe
2 c chopped fresh flat leaf parsley
1 2 oz can drained albacore tuna
2 tbs mustard
1 tbs extra virgin olive oil
1 tbs balsamic vinegar
1/2 small onion, minced -or- 1 heaping tsp dried onion
2-3 clove minced garlic -or- 1/2 tsp garlic powder
1/2 tsp pepper
sprinkle of salt
2 oz fresh part-skim mozzarella - shred half, slice the other
1 kalamata olive roll
Set oven to 450. Slice roll in about 8 slices. Place on cookie sheet. Put in oven to toast while preparing tuna salad. In a mixing bowl, add chopped parsley, vinegar and mustard. Mix well until the parsley is well coated and wilted from the liquid. Flake the tuna and add to bowl. Add all other ingredients except sliced mozzarella.
Turn over down to 250. Take the bread out and flip over each piece. Scoop salad onto each piece, about 1 heaping tbs per slice. Place mozzarella on top. Bake about 20 minutes.
Remove, let cool a moment then serve.
How this recipe came about: I only had about $15 on me at Whole Foods, so I did some light grocery shopping. Tuna - 1.49, flat leaf parsley - .99, olive roll - .89, Snack Size Cheese - .80. The mustard, balsam, olive oil and spices I had at home.
Shopping cheap at Whole Food! Amazin!