Open Faced Tuna Melts

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Normally I like to share a recipe that coincides with whatever season we're in, but it's been a bit wonky here these last few weeks. We dipped into the 60's last week, this week we were back into the upper 80's and it looks like more of the same heat next week. You know how excited us Midwesterner folk get when we have a stretch of days where the temps don't hit 70 degrees, so I was pretty ready to declare it crock pot and soup season last week. Alas, that hope was short lived and left me scrambling to swap out my recipe share with you today. Since I wasn't going for a seasonal or a holiday share, I thought I'd look for a seafood creation instead. Allison has been dying for me to remake Golden Blossom Honey's Smoked Salmon Rolls that we shared here last spring, but we did have some tuna in the cabinet to use up, so I opted to make her and Jason some Open Faced Tuna Melts instead.

Fennel isn't something that I have ever used or probably eaten in its natural form before, aside from fennel seeds, so even though I wasn't personally going to eat the tuna melts, I did have a great time learning how to use it from an extensive YouTube search as well as from this recipe. I love that even in my oldish age, I am still learning about new ways to use produce. The melts were so easy to prepare, even while learning how to chop up the fennel, and was ready to hit the table in just a few short minutes. You know those are the kind of recipes that I live for! While these are great for eating at home, I think you could add a second slice of bread to the top and instead of a melt, you have a sandwich that's perfect to take for school or work lunch as well. If you're not into seafood, chicken would make a good substitute here because it would blend just as well with the rest of the ingredients. 

Ingredients

2 (6 ounce) cans solid white tuna, drained

1/3 cup mayonnaise

2/3 cup fennel, finely chopped

5 black olives (Gaeta or Kalamata), pitted and chopped

1 Tablespoon fresh parsley, minced

1 Tablespoon lemon juice

1/2 teaspoon GOLDEN BLOSSOM HONEY

4 slices rye bread, lightly toasted

4 ounces sharp cheddar cheese, grated

salt and pepper to taste

CLICK HERE FOR FULL RECIPE

 

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Have you ever used fennel? If so, what's your favorite recipe that includes it?