At the risk of everyone thinking my cooking abilities are limited to quinoa casseroles and grilled cheese sandwiches, I am going to share this recipe. What can I say? I am a very routinized person, and sometimes I just get into a pattern. Couple that with my previously mentioned desire to clean out my pantry, and you have several similar dishes packed into a short span of time. This is real life, people. Pardon my transparency.
I have actually made these particular tuna melts before, and really thought I posted about them. After scanning through the blog (since I haven't updated my post labels in forever), I don't see it. So if I have already posted this, please forgive me. This is a fast dinner that has impressive gourmet taste with just a few ingredients.
Sundried Tomato Tuna Melts with Goat Cheese
-adapted from tastykitchen.com
Makes 3-4 sandwiches
- 1 large pkg of albacore tuna (or whatever you have. I like the pouches because there is nothing to drain)
- 2 T sundried tomatoes (oil-packed would be nice, but I had some great dry ones from
- Trader Joe's that I really needed to use)
- 1-2 T. balsamic vinegar (depending on your level of love for the stuff. Mine is high.)
- 1 T. good olive oil (I used more because my sundried tomatoes were not oil packed and we needed a bit more flavor. I have some awesome basil infused oil from a local store, so I used that)
- Dijon mustard
- goat cheese to taste (1/4-1/3 cup total--the stuff is strong. You can use the log or the crumbles)
- sourdough or whole grain bread--something sturdy, I wouldn't use a soft plain sandwich bread.
- greens of your choice--spinach, or baby kale (I used this because I had some already washed from yesterday's salad).
Mash the tuna and sundried tomatoes together with a fork. Stir in the oil, balsamic, and salt/pepper to taste. You will get a gross-looking mixture like this.
On one side of one slice of your bread (you should lightly butter the other side of both pieces of bread for grilling purposes), spread a little dijon mustard--approx a teaspoon or so. Top with the tuna mixture, some greens, an extra drizzle of balsamic if you so desire, and a few crumbles of goat cheese. Go easy on the goat cheese unless you love the flavor. It is definitely distinct. Add the top slice of bread and grill in a hot pan until warm and toasty. I like my grilled sandwiches with cold, crunchy raw veggies and a bit of Greek yogurt dip these days. Enjoy!