Kale Pesto X Gruyère Tuna Melt Recipe

Name: Kale Pesto X Gruyère Tuna Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: pesto; 4-6 luciano kale leaves, center ribs and stems removed; 1 garlic clove, chopped; 1/2 cup fresh basil leaves, lightly packed; juice and zest of 11/2 lemons; 1/4 cup pistachio nuts, shelled (or walnuts); 1/2 cup macadamia nut oil (or EVOO); sea salt to taste; sandwich; 2 oz oil-packed tuna; 1 Tbsp pesto; 2 slices whole grain bread (I'm partial to Udi's gf); 2 luciano kale leaves, center ribs and stems removed; 1 oz Gruyere cheese, finely grated; 5 cocktail tomatoes, sliced

Servings: persons

pesto
4-6 luciano kale leaves, center ribs and stems removed
1 garlic clove, chopped
1/2 cup fresh basil leaves, lightly packed
juice and zest of 11/2 lemons
1/4 cup pistachio nuts, shelled (or walnuts)
1/2 cup macadamia nut oil (or EVOO)
sea salt to taste
sandwich
2 oz oil-packed tuna
1 Tbsp pesto
2 slices whole grain bread (I'm partial to Udi's gf)
2 luciano kale leaves, center ribs and stems removed
1 oz Gruyere cheese, finely grated
5 cocktail tomatoes, sliced

1
Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and place in ice bath; squeeze out excess water, and dry with a clean kitchen towel.
2
Transfer kale to a food processor, add garlic, basil, pistachio nuts, oil, lemon juice and zest; pulse until coarsely chopped. Season with salt. Makes about 1 cup pesto.
3
Preheat oven to 450u00b0. Drain tuna, and place in small mixing bowl; combine with pesto.
4
Lightly toast bread. Transfer to lined baking sheet.
5
Cover each slice of toast with kale, and spread tuna mixture evenly on top; top with cheese.
6
Bake in oven until cheese bubbles, about 3 minutes. Serve open-faced with tomatoes.
7
Preserve extra pesto by pouring mixture into an ice cube tray, and placing in freezer for 2 hours. Remove pesto cubes and store in freezer bag for up to 3 months.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: pesto, 4-6 luciano kale leaves, center ribs and stems removed, 1 garlic clove, chopped, 1/2 cup fresh basil leaves, lightly packed, and more.

Yes, Kale Pesto X Gruyère Tuna Melt falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Pesto X Gruyère Tuna Melt

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