Make a tuna melt with parsley and olives for a satisfying warm dinner on cold nights!
The green olives filled with anchovies are from the supermarket. The anchovies add a bit of extra savouriness.
If you keep the olives and tuna in your pantry and parsley in your herb garden, you’re good to go for a quick weeknight meal at a moment’s notice. You don’t have to use mozzarella by the way, use whatever cheese you have in the fridge :).
