Cheesy Tuna Melts with Olive Salsa

Ingredients

• Olives

  Ripe, canned (small-extra large)

  ⅓ cup or 45g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon zest

  2 tsp or 4g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parsley

  Raw

  2 tbsp or 8g

• Sunflower seed kernels

  Seeds, dried

  1 tbsp or 9g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Tuna

  Fish, light, canned in oil, drained solids

  100g

• Dill

  Fresh

  2 tbsp or 1g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Artichoke Hearts Marinated in Oil

  Kirkland Signature

  5 pieces or 70g

• 100% Whole Wheat Sliced Bread

  Nature's Own

  4 slice or 104g

• Shredded Low Moisture Part Skim Mozarella

  Great Value

  1 ½ oz or 43g

Directions

1. In a mixing bowl, combine 1/3 cup of pitted olives, 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 2 tablespoons of freshly chopped parsley, 1 tablespoon of roasted sunflower seeds, and 1/4 teaspoon of crushed red pepper flakes. Stir until everything is well mixed together. Set the salsa aside until serving.
2. In a mixing bowl, mix 1 can of albacore tuna, 2 tablespoons of dill, 2 tablespoons of mayonnaise, 1 teaspoon of mustard and remaining 1 teaspoon of lemon zest and 1 tablespoon of lemon juice and salt, and black pepper to taste until well combined.
3. Preheat the broiler to high.
4. On a baking sheet lined with aluminum foil, place 2 slices of bread and evenly divide the tuna mix between the two then sprinkle grated mozzarella cheese, evenly over the top.
5. Place in the preheated broiler and cook for about 1-2 minutes until the cheese has melted.
6. Top toasts with the prepared olive salsa and serve!
7. Original recipe by: Lilly Mathuse (source: cook.me/recipe/cheesy-tuna-melts-olive-salsa/)

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