New-School Tuna Melts

Want to make your normal boring tuna sandwich into something delicious and healthy? I added a little lemon and pepper seasoning when I made this, and I doubled the amount of beans and used 1/4 of the oil the recipe called for. This is a definite make again recipe. If you don't want a tuna melt, just stuff the filling between two slices of bread or a pita or bun with lettuce and tomato and ditch the cheese. Recipe courtesy of Spilling the Beans.

• Ready In: 13 mins
• Serves: 4
• Yields: 4 tuna melts

Ingredients

• 1  cup white beans, rinsed and drained if canned
• 1  garlic clove, crushed
• 2  tablespoons extra virgin olive oil (may use up to 4 tbsp)
• 6  ounces tuna, drained
• 1  stalk celery, finely chopped
• 1⁄4 cup kalamata olive, finely chopped and pitted
• 2  tablespoons fresh basil (or a combination, chopped) or 2  tablespoons flat leaf parsley (or a combination, chopped)
•  salt
•  pepper
• 4  slices  bread (thick, grainy)
• 1  cup cheddar cheese (shredded) or 1  cup gouda cheese (shredded)

Directions

1. In a medium bowl, combine the beans, garlic, a drizzle of oil, and lemon juice, and roughly mash with a fork.
2. Flake in the tuna, then stir in the celery, olives, basil and/or parsley, and salt and pepper.
3. Toast the bread and place on a baking sheet.
4. Top each slice with the bean mixture, spreading it to the edges.
5. Scatter with the grated cheese.
6. Broil for a few minutes, just until the cheese melts.