Tuna Melt Sunday

Ben and I have a lot of favorite foods in common, but none do we make as often and love as much as tuna melts. A few years ago, Ben perfected his version of a tuna melt. It is just delicious. Perfectly grilled, yet soft and buttery. We serve it just like the beautiful photo below, open faced. The Italian bread makes it. Or the cheese. Or the tomato. Mmmm.

In fact it's so good, that we have it for dinner almost every Sunday night. Hence the name of the blog title. I hope this is a recipe Mackenna enjoys as much as we do. So far, she loves it.

Ingredients

• One loaf of Italian bread, cut lengthwise into two halves.
• Butter
• 3 cans of solid white tuna
• Salt and pepper to taste
• 2 tbs minced onions
• Mayonnaise to desired consistency
• One tomato, thinly sliced
• Red onion, thinly sliced (optional)
• 6 slices of provolone
• Parsley for topping

Pre- heat a large skillet to medium high heat
Pre- heat oven to high broil

Directions

• Butter insides of bread, and lightly toast in the hot skillet.
• Meanwhile, prepare tuna fish with mayo and spices.
• Once the bread is toasted from the skillet, transfer bread to a cookie sheet that has been covered with tin foil.
• Spread tuna fish evenly on top of each toasted bread.
• Add tomato in a single layer across, and onion if desired.
• Salt and pepper tomato/ onion slices.
• Top with cheese slices, overlapping each other.

Throw in the broiler until cheese is melted and becomes golden, roughly 5 minutes

Viola! The most delicious tuna melt you will ever have. We serve it with Campbells tomato soup.