Provençal Tuna Melt

1. 1

   ["Tuna packed in olive oil is one of the genuinely great things in life. It has a tenderness that the water-packed varieties lack utterly. It costs a bit more, and is worth every penny. The daughter and I became hopelessly addicted to it last summer in Italy and France. We'd buy small cans in 3-packs. We used it in pastas, on salads, and carried it in a backpack for impromptu lunches, knowing we could always score good bread with which to eat it. It's become a pantry staple I wouldn't want to try to do without. To use it here, don't drain the oil off too aggressively. Leave about half of it in the can; it will contribute a lovely silkiness to the filling. Scrape the tuna and oil into a mixing bowl.", "May I tell you about an easy way to break down a bell pepper? Stand it on end, position your knife at the bump of the ""shoulder"

No additional tips available.