Kale Pesto X Gruyère Tuna Melt

• pesto
• 4-6 luciano kale leaves, center ribs and stems removed
• 1 garlic clove, chopped
• 1/2 cup fresh basil leaves, lightly packed
• juice and zest of 11/2 lemons
• 1/4 cup pistachio nuts, shelled (or walnuts)
• 1/2 cup macadamia nut oil (or EVOO)
• sea salt to taste
• sandwich
• 2 oz oil-packed tuna
• 1 Tbsp pesto
• 2 slices whole grain bread (I'm partial to Udi's gf)
• 2 luciano kale leaves, center ribs and stems removed
• 1 oz Gruyere cheese, finely grated
• 5 cocktail tomatoes, sliced

1. Blanch kale in a large pot of boiling salted water, about 1 minute. Drain and place in ice bath; squeeze out excess water, and dry with a clean kitchen towel.
2. Transfer kale to a food processor, add garlic, basil, pistachio nuts, oil, lemon juice and zest; pulse until coarsely chopped. Season with salt. Makes about 1 cup pesto.
3. Preheat oven to 450u0b0. Drain tuna, and place in small mixing bowl; combine with pesto.
4. Lightly toast bread. Transfer to lined baking sheet.
5. Cover each slice of toast with kale, and spread tuna mixture evenly on top; top with cheese.
6. Bake in oven until cheese bubbles, about 3 minutes. Serve open-faced with tomatoes.
7. Preserve extra pesto by pouring mixture into an ice cube tray, and placing in freezer for 2 hours. Remove pesto cubes and store in freezer bag for up to 3 months.

pesto, luciano kale leaves, garlic, fresh basil, lemons, ubc, macadamia nut oil, salt, sandwich, tuna, pesto, grain bread, luciano kale leaves, gruyuere cheese, cocktail tomatoes

Taken from food52.com/recipes/26110-kale-pesto-x-gruyere-tuna-melt (may not work)