Bacon Cheddar Tuna Melts with Braised Kale

As another quick meal our last week in town, we made tuna melts using canned garlic tuna from the Fishing Vessel St. Jude - a Seattle based tuna boat that sells a variety of tuna products at local farmers markets and grocery stores.

I mixed in some fresh dill and chives from our garden, chopped pickled jalapenos, and a little mayo to hold it all together, and pressed the mixture onto half a croissant. I topped that with slices of bacon cheddar cheese we picked up from Appel Farms, before tossing it under the broiler for a few minutes.

In the meantime, I washed up some more kale from the garden, and then pan braised it in it's own juices, with a little chili pepper and some mustard seed, then seasoned it with salt & pepper.