I love the tuna melt - it's a comfort food. But, comfort food need not be boring. So I reimagined the tuna melt with puff pastry, Boursin cheese and spinach. Braided into a wreath, its festive enough for the holidays, while no more complicated to make than its humble toasted sandwich bretheren. 1 sheet puff pastry, defrosted (about 45 minutes from frozen) 4 oz Boursin cheese, softened to room temperature 5 oz fresh baby spinach leaves Tuna Mix 1 can tuna drained 2 Tbsp good real mayonnaise 2 Tbsp pickled jalapeños, minced 1/2 tsp garlic powder 1 Tbsp capers, minced 4 oz Monterey Jack cheese (or other favorite), grated 1 egg, beaten Everything spice mix for garnish Preheat oven to 375F. Wilt the spinach leaves in 1-2 Tbsp butter plus 1 Tbsp olive oil over medium high heat. Toss with tongs regularly, and allow the leaves to release their moisture. Let the spinach come nearly to room temperature and then chop on a cutting board. Mix together the tuna and the remaining tuna ingredients...