Tuna, Pesto, and Feta Melt

Tuna, Pesto, and Feta Melts a la Murry's

(makes 3 sandwiches)

• 1 large packet or can of tuna (I had a package of chunk light in my pantry)
• 2-4 T. basil pesto (make your own--my recipe below--or use your favorite pre-made)
• 1 large or 2 small sliced tomatoes
• feta cheese
• 6 slices sourdough
• salt/pepper

Crumble the tuna in a bowl and add pesto to your liking--I probably used 1/4 ish cup. I like a strong pesto flavor. Mash together with a fork and season with a tiny bit of salt and some pepper. Divide among 3 slices of bread, top with tomatoes, crumbled feta, and remaining slices of bread. Place in a nonstick skillet (in a bit of olive oil) and cook over low until hot and toasty. Close your eyes and pretend you are sitting in Murry's as you eat. It's remarkably close.

Malia's Pesto

(This recipe was given to me years ago from a family friend who said that whenever you give someone your recipe, you put your name in front of it. So--Dianna's Pesto is now my pesto! I've also tweaked it a bit: less oil/butter and more cheese)

• 2 c. fresh basil
• 2 T. pine nuts
• 2 T unsalted butter
• 1/3 c. extra virgin olive oil
• 1/2 cup parmesan cheese (NOT the powder in the can!)
• 1/2 t. salt
• 2 cloves garlic
• black pepper to taste

Food process all ingredients and toss with pasta, put on sandwiches, etc. Can also be frozen. Typically you are supposed to omit the cheese in this case and then stir in some after it thaws. I've done both, and it's fine either way. Tonight I had no parmesan, so I left it out and it was still great in the case of the tuna salad. I wouldn't toss it in pasta without the parm, however.