I’m pretty over Winter. (Who isn’t?) I’m ready for things like asparagus risotto and strawberry rhubarb salsa, you know, lighter fare. I love me some roasted butternut squash but if I don’t see another one until next September I won’t be upset. Since it’s not quite the season for asparagus yet, I made these tuna melts instead. They’re simple and satisfying but don’t make you feel like you need to take a nap afterwards.
Tuna Melt with Brie & Greens (serves 1-2 people depending on how hungry you are)
2 slices hearty bread (I used rye)
1/2 can tuna
spinach/kale/chard greens (either chopped or baby size)
5-6 small slices of brie cheese
red pepper flakes (optional)
Start by lightly toasting your bread. When that’s finished top each slice of bread with half your tuna, diced pineapple, a small handful of greens and 2-3 slices of brie. Place under a broiler just until the brie starts to get melty. Sprinkle with red pepper flakes if using and serve while still warm.