A trip to my parents' house for the weekend ensured two days of great food and relaxation (the Saturday night weather held out for us to light up a bonfire and enjoy the insanely large Supermoon).
For a tasty lunch, my mom whipped up these Tarragon Tuna Melts from a Better Homes & Garden recipe.
1 thinly sliced green onion, including the greens
3 Tbsp chopped fresh flat-leaf parsley
2 Tbsp chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
Zest of one lemon
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
1/3 cup mayonnaise
2 6-ounce cans of solid white tuna, well drained and flaked
8 1/2-inch slices French or Italian loaf bread (or your favorite bread)
1 thinly sliced tomato (8 slices)
4 ounces grated sharp white cheddar cheese (about 1 cup)
2 Tbsp softened butter
Mix the green onions through mayo in a medium sized bowl, add the tuna - making sure to flake big chunks and mix it in. Lay out four slices of bread and divide out the tuna mixture. Top each with tomato slices and grated cheese. Spread butter on other piece of bread and place sandwiches on heated griddle. Butter the top and continue to cook until nicely browned on each side.
Now that's a keeper!