Provencal Tuna Melts

• 1 baguette
• 4 tablespoons butter, softened
• 3 (6 ounce) canswhite tuna in water, drained and flaked
• 6 fresh tarragon sprigs, leaves only, chopped
• 12 cup fresh basil leaf, chopped (about 10 leaves)
• 14 cup fresh flat-leaf parsley, chopped
• 12 cup pitted good-quality black olives or 12 cup green olives, chopped
• 2 shallots, finely chopped
• 3 tablespoons capers, drained
• 1 lemon, juice of
• 3 tablespoons extra virgin olive oil
• black pepper
• 8 slices gruyere cheese

1. Split the baguette horizontally and cut into 4 pieces.
2. Open each piece and slather with butter.
3. Place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
4. Work in 2 batches if the pan is not large enough.
5. Preheat the broiler.
6. In a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
7. Mix well and season with pepper to taste.
8. Working on a baking sheet, fill the toasted baguette with tuna.
9. Cover the mounded tuna with 2 slices of Gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
10. Serve hot.

baguette, butter, water, tarragon sprigs, fresh basil leaf, parsley, black olives, shallots, capers, lemon, extra virgin olive oil, black pepper, gruyere cheese

Taken from www.food.com/recipe/provencal-tuna-melts-489232 (may not work)