Like we did last year, Nick and I have again given up cooking meat at home for Lent. Since all Catholics know that fish isn’t meat, our omega-3 levels are rising as we incorporate more fish into our diet. But what is a meatless couple supposed to do with a jar of homemade olive salad, leftover from a Mardi Gras party? In a flash of brilliance it hit me.
Olive salad tuna melts! I ran to the shop downstairs for supplies, picking up cans of tuna, two kinds of cheese (emmenthal and mozzarella) and Poilâne bread. The beauty of using olive salad in your tuna is that you don’t even need to chop an onion, and you can use a lot less mayonnaise than usual. I made these twice last week, and I expect to see them on the regular weeknight rotation for a while. But truly, I would eat this no matter the dietary restriction, because a hot, crunchy, melty sandwich with tangy, savory bits of olive inside appeals year-round.
On this day in 2008: Fauchon, or, I May Have a Problem
Originally published on Croque-Camille.