Tuna Melt

Today I made a Tuna Melt with Sauteed Greens and Baked Sweet Potato.

Tuna Melt: Jarlsberg Swiss cheese went on top of an Ahi Tuna steak and then it was broiled for a few minutes in the oven. The tuna melt was then topped with a miso/wasabi aoli right before serving.

Sauteed Greens: I found a neighbor with some beautiful greens and couldn’t help but get some of her Red Chard and Red Russian Kale (and a few lettuces) for this dish. The Chard and Kale were sautéed in ghee with a bit of garlic and salt and pepper. Then a bit of lime squeezed in at the end. I think (unless adding bacon, lol) that Chard and Kale have a wonderful flavor of their own which does not need much to set it off.

Baked Sweet Potato: I got fascinated by all the colorful potatoes I found at the supermarket so I ended up buying several varieties. For this dish I used a purple sweet potato. It baked quite fast (about 20 minutes on 400 degrees) and had a nice crisp caramelization on the outside. I simply washed the potato, cut it in half then baked it. After the potato came out of the oven, I put a few slits in the flesh side and filled them with ghee.