Italian Tuna Melt with Tomato, Parmesan & Arugula.

  • ½ (5 oz) pkg
    baby arugula
  • 1 stick
    celery
  • 1 (6 oz) can
    chunk light tuna in water
  • 1 clove
    garlic
  • 4 slices
    gluten-free bread
  • 1 oz
    Parmesan cheese
  • 1
    tomato
  •  
    black pepper
  •  
    Dijon mustard
  •  
    dill
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Peel and mince garlic. In a medium bowl, whisk together garlic, oil, vinegar, Dijon, dill, salt, and pepper.
    1 clove garlic
    2 tbsp extra virgin olive oil
    ½ tbsp red wine vinegar
    1 tbsp Dijon mustard
    ½ tsp dill
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 3
    Drain tuna, add to bowl, and flake with a fork.
    1 (6 oz) can chunk light tuna in water
  • 4
    Wash, dry, and small dice celery. Add to bowl and mix well. Set aside.
    1 stick celery
  • 5
    Wash and dry arugula. Wash and slice tomato into rounds.
    ½ (5 oz) pkg baby arugula
    1 tomato
  • 6
    Grate ¼ cup Parmesan.
    1 oz Parmesan cheese
  • 7
    Place bread slices on a sheet pan. Top 2 of the slices with a few arugula leaves, tomato slices, and tuna mixture. Sprinkle with Parmesan.
    4 slices gluten-free bread
  • 8
    Place in the oven and broil until cheese melts and browns, 3-4 minutes.
  • 9
    In a medium bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    1 ½ tbsp extra virgin olive oil
    ½ tbsp red wine vinegar
    ⅛ tsp Dijon mustard
    1 pinch salt
    1 pinch black pepper
  • 10
    Add arugula to bowl and toss to coat.
  • 11
    To serve, place tuna melts on a plate and have salad on the side. Enjoy!