Not the Average Tuna Melt

Ingredients:

1 red bell pepper - roasted, peeled, seeded and small diced (Learn How)

1 small onion (red) - peeled and small diced (Learn How)

1 celery stalk - small diced and leaves minced (Learn How)

1/2 fennel bulb - small diced and fronds minced (Learn How)

2 tablespoon(s) parsley (flat leaf) - finely chopped

1/4 cup(s) red wine vinegar

1 tablespoon(s) Dijon mustard

3/4 cup(s) olive oil

1/2 teaspoon(s) red chile flakes - ground

1 pinch salt and pepper - to taste

4 tuna - drained well

1 baguette - sliced into four open-faced pieces

4 slices Muenster cheese - (provolone, white cheddar, havarti)

Steps:

-Preheat oven to 425 degrees.

-Place pepper, onion, celery and fennel in a large bowl. Add the olives, parsley, fennel fronds and celery leaves.

-In a small bowl, mix the vinegar and Dijon. Slowly emulsify with the olive oil. Season the vinaigrette heavily to compensate for all ingredients.

-Mix the tuna and vinaigrette with the vegetables.

-Slice the baguette in half lengthwise and then again in half.

-Place the tuna mixture on top of the baguette slices and top with the cheese.

-Bake the tuna melt for approximately 20 minutes until the cheese is melted.

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