Tuna Melt Reimagined

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. Add the spinach and mix well.

Roll the pastry out a bit to about 11-12-inches square on a clean floured surface. Evenly paste the Boursin cheese about the pastry, leaving about a 1/2-inch border. Top with the tuna/spinach mix evenly. Paint the border evenly with the beaten egg.

Roll the pastry up and stretch the roll as you do, so the roll extends a good 16-18-inches or so.

Lay the strip out on a large sheet of parchment paper, and cut in half lengthwise. Now braid the two halves together and wrap into a wreath. With your fingers, press both ends together. Paint the braided wreath generously with the remaining beaten egg. Garnish with everything spice mix

Bake for about 20 minutes, until the tuna ring is brown and bubbly. Serves 3-4.

Comments

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