Monday, March 05, 2012

Let's Do Lunch

Let's do lunch.

On an average day, I have a list of at least a dozen things that I want to accomplish. At.Least. I usually start tackling them right away, and by noonish time, I am almost always elbow deep in something, or more likely, some things. I am a HUGE multitasker, but can't seem to manage lunch. Cooking lunch seems like a hassle. I don't want to stop what I am doing to eat.

If someone were to show up with a sandwich, or a salad, or some soup, I would stop whatever I am doing and welcome the break to eat. So...let's do lunch. How about open-faced Italian Tuna Melts? Toasted, garlic-rubbed bread; spinach; oil-packed tuna mixed with artichoke hearts, sun-dried tomatoes, red onion, and some celery for crunch; and topping the sandwich with a slice of Provolone before sliding it under the broiler to melty perfection. Let's do lunch.

2 cloves garlic
Juice of 1 lemon
1 small jar marinated artichoke hearts, chopped
1 12-ounce can oil-packed tuna, flaked
1/4 red onion, finely chopped
2 ribs celery, finely chopped
10 sun-dried tomatoes, chopped
freshly ground black pepper
4 slices crusty bread
1 cup baby spinach, chopped
4 slices Provolone cheese

Preheat the broiler.
Into a large bowl, grate 1 clove of garlic with a microplane.
Add the lemon juice and stir to combine.
Add the artichoke hearts, onion, celery, and tomatoes to the bowl and toss with dressing.
With a fork, lift the tuna from the can and add to other ingredients.
Toss lightly.
Add a bit of the oil from the tuna, if necessary.
Season to taste with salt and pepper.
Place the bread slices on a baking sheet and toast under the broiler (flipping to toast both sides).
Rub one side of each slice of bread with the other garlic clove.
Divide the spinach and tuna salad among the bread slices and top with the cheese.
Return to the broiler and melt the cheese until bubbly. (Serves 4)

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