Italian Style Tuna Melts with Sun Dried Tomato Pesto Arugula Hot Peppers recipes

Ingredients

• 2 large cloves garlic
• 1/2 cup Mezetta julienne cut sun-ripened dried tomatoes
• 1/3 cup pine nuts
• 1 teaspoon salt
• ½ lemon, juiced
• 1/4 cup olive oil (you can also use extra oil you drained from the jar of tomatoes)
• 1/3 cup grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, minced (you’ll want to use 2-3 tablespoons)
• 1 1/2 teaspoons white wine vinegar
• about 10 basil leaves, minced
• pinch red pepper flakes
• 1/2 teaspoon salt
• 6 ounces canned tuna in water (or olive oil; I only buy American Tuna, which is low in mercury)
• ground black pepper
• 2 demi baguettes
• A few handfuls baby arugula or watercress
• 6 to 8 Mezzetta sliced hot cherry peppers
• 4 ounces fontina cheese, thinly sliced or shredded (you can also you

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