September 18th, 2017
From Lure Sustainable Seafood Recipes from the West Coast , by Ned Bell with Valerie Howes
Artichoke puree: Puree the artichoke hearts in a blender or small food processor or with an immersion blender until smooth. Stir in the olive oil and lemon zest and juice. Season with salt and pepper to taste.
Tuna melt: Preheat the oven to 350°f. Have ready baking sheets, lining one with parchment paper. Combine the tuna and mayonnaise in a bowl and mix well. Season with salt and pepper to taste. Spread the artichoke puree on each slice of bread, top with the tuna mixture and a slice of cheddar, and arrange on the baking sheet (without parchment). Spread the grated cheddar on the parchment-lined baking sheet into 4 sections to make cheese crisps. Bake for 7 to 10 minutes or until the bread is toasted around the edges, the cheese slices have melted, and the crisps are golden and crispy. Remove from the oven, add a few slices of tomato, and season with salt and pepper. Serve open-faced with a cheese crisp.