Greek Leftovers Tuna Melt

• 1 1/2 English muffins or 1/2 small pita bread
• 1 sun-dried tomato
• 1/4 cup canned solid white tuna packed in water, drained but still moist and flaked
• 3 teaspoons hummus
• 1/2 teaspoon jarred minced roasted garlic
• 1/2 teaspoon capers
• 1 sprig rosemary, chiffonaded
• cracked black pepper, to taste
• 1 -2 dash paprika or 1 -2 dash cayenne
• 4 grape tomatoes, sliced crosswise
• 1/2 ounce fat free feta cheese, crumbled (President brand)
• cracked black pepper, to taste
• italian seasoning, to taste

1. Toast bread to desired color.
2. Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
3. Let sit for 30 minutes to reconstitute.
4. Preheat oven to 350*F.
5. Once reconstituted, chop sundried tomato.
6. Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
7. Spread evenly on toast.
8. Top with tomato slices, feta, pepper, and seasoning.
9. Place on a cookie sheet or pizza stone on top of parchment.
10. Bake for 20 minutes.
11. Serve with a salad and you've got a nice, light lunch bursting with flavor!

muffins, tomato, solid white, hummus, garlic, capers, rosemary, cracked black pepper, paprika, grape tomatoes, feta cheese, cracked black pepper, italian seasoning

Taken from www.food.com/recipe/greek-leftovers-tuna-melt-58317 (may not work)