Ingredients:
- 2 cans (6 ounces each) solid light tuna packed in water, drained and broken into pieces
- 3/4 cup (5 1/2 ounces) salsa
- 1/4 cup mayonnaise
- Coarse salt and ground pepper
- 1 baguette
- 4 1/2 ounces pepper Jack cheese, grated (1 1/2 cups)
- 2 tablespoons fresh parsley, roughly chopped
Directions:
Heat LOW broiler, with rack in top position. (OR...I had my broiler set on HIGH and kept rack in center position. If broiler is too hot and rack is too high, the bread will burn and tuna won't be hot enough.) In a medium bowl, mix together tuna, salsa, and mayonnaise; season with salt and pepper. Cut baguette in half lengthwise and place, cut side up, on a rimmed baking sheet. Top with tuna mixture and pepper Jack cheese, and broil until cheese melts and begins to turn golden, 5 minutes. To serve, cut into pieces and sprinkle with parsley.
Everyday Food Magazine, September 2011