Tuna mini melts with rosemary

  • Italian tuna in olive oil, lightly drained
  • 1 small shallot, finely chopped
  • 1 large sprig rosemary, leaves stripped and finely chopped
  • Black pepper
  • 4 slices provolone cheese, deli sliced
  • 16 rounds sliced sesame baguette
  • 30g butter
1) Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sandwiches of bread, cheese, tuna, cheese, bread.

2) Melt butter in frying pan over medium heat. Griddle sandwiches on both sides until golden.

3) Remove from pan and serve.

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