Provencal Tuna Melts

Rachael Ray, 'Just In Time'

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1  baguette
• 4  tablespoons butter, softened
• 3 (6 ounce) cans  white tuna in water, drained and flaked
• 6  fresh tarragon sprigs, leaves only, chopped
• 1⁄2 cup fresh basil leaf, chopped (about 10 leaves)
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1⁄2 cup  pitted good-quality black olives or 1⁄2 cup green olives, chopped
• 2  shallots, finely chopped
• 3  tablespoons capers, drained
• 1  lemon, juice of
• 3  tablespoons extra virgin olive oil
•  black pepper
• 8  slices gruyere cheese

Directions

1. Split the baguette horizontally and cut into 4 pieces.
2. Open each piece and slather with butter.
3. Place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
4. Work in 2 batches if the pan is not large enough.
5. Preheat the broiler.
6. In a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
7. Mix well and season with pepper to taste.
8. Working on a baking sheet, fill the toasted baguette with tuna.
9. Cover the mounded tuna with 2 slices of Gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
10. Serve hot.