As much as I love intricate recipes and fancy food, I’ll never get tired of simple pantry classics like a can of tuna. It’s one of those things I find myself gravitating to when there seems to be no food in the house. Of course I have a tendency to take things past a simple tuna sandwich, scrambling around for whatever leftovers I might be able to add in. In this case, it was stray pieces of prosciutto, leftover chimichurri sauce, and a can of artichokes. My little ol’ can of tuna was on it’s way to becoming a gourmet star!
My favourite way to amp up a can of tuna, is by mixing in pickled/preserved ingredients along with some fresh herbs. Usually it’s chopped pickles, maybe even some pickled onions or peppers, followed by something like fresh chives from the garden. I kept the same formula this time around, but mixed in marinated artichokes, and a drizzle of chimichurri to cut through the tuna, mayonnaise, cheese and prosciutto. All of those wonderful ingredients tossed on a slice of homemade sourdough bread, and I had myself a tuna melt masterpiece!
What’s your favourite pantry staple, or way to jazz up simple food like canned tuna?
- 1 slice of sourdough bread
- 1-2 tbsp chimichurri sauce
- ½ can of tuna (drained)
- 3-4 marinated artichoke hearts
- 2 slices of prosciutto
- 2-3 tablespoons mayonnaise
- Salt & pepper
- 3-4 slices aged white cheddar
- Oil from marinated artichoke hearts
- Fresh parsley
- In a bowl, mix together tuna and mayonnaise, adding salt & pepper to taste, as well as some oil from the artichoke hearts.
- Spread 1-2 tablespoons of chimichurri sauce on your bread, followed by your tuna mix, and top with cheese.
- Broil in the oven until cheese has melted.
- Top with fresh chopped parsley, marinated artichokes, and prosciutto.