Tuna Melts

Matt brought home this recipe for tuna melts, I just adapted it to what we had on hand. I love these things!

2 6 oz cans water packed tuna, drained well
1 T finely diced red onion
1 T minced fresh basil
1 t balsamic vinegar
dollop olive oil
salt and freshly ground black pepper to taste
rolls, bread, etc. (I used Kaiser rolls)
sliced Provolone cheese

Sauce
1/4 cup mayo
1/4 cup minced dill pickle
1 T Dijon mustard
salt and pepper to taste

In a small bowl, mix tuna, onion, basil, vinegar, olive oil and and salt and pepper. Taste and adjust as desired. Set aside.

Heat a large frying pan or griddle over medium high heat.

Meanwhile, in a small bowl, mix mayonnaise, mustard and pickle and salt and pepper. Taste and adjust as desired. Spread over rolls. Top with tuna mixture and cheese.

Grill or broil til cheese is melted.

I served these unusual and delicious sandwiches with an heirloom tomato and basil salad.http://media-files.gather.com/images/d992/d923/d745/d224/d96/f3/full.jpg

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