TUNA MELT WITH KETCHUP

Serves 2

6-oz. can of oil-packed tuna, drained

¼ cup diced red onion

1 scallion, white and light green parts, finely chopped

3 tbsp. coarsely chopped flat-leaf parsley

3 tbsp. mayonnaise Hot sauce, such as Tabasco Salt and freshly ground pepper

4 slices of rustic bread

2 tbsp. unsalted butter

4 slices of sharp cheddar cheese

Ketchup (recipe follows), or your favorite store-bought bottle

In a medium bowl mix the tuna, red onion, scallion, parsley, mayonnaise and a few dashes of hot sauce. Season with salt and pepper.

Butter each slice of bread on one side. Divide the tuna mixture on the unbuttered side of 2 bread slices and top with the cheddar and then the other 2 bread slices, buttered sides up. Warm a griddle or castiron skillet over moderate heat and fry the sandwiches, carefully turning once, until the bread is crusty and the cheese is melted, about 3 minutes per side. Serve hot with ketchup.

KETCHUP Makes about 2 cups

2 tbsp. olive oil

1 garlic clove, minced

½ cup chopped red onion

One 14-oz. can peeled whole tomatoes

1½ tbsp. tomato puree

1 tbsp. dark brown sugar, plus more to taste

1 tbsp. red wine vinegar

Salt and freshly ground pepper

In a medium saucepan, heat the olive oil. Add the garlic and red onion and cook over moderately high heat, stirring, until softened but not browned, about 5 minutes. Add the tomatoes, tomato puree, sugar, and vinegar and cook over low heat, breaking up the tomatoes, until thick, about 8 minutes. Let cool, then transfer to a small blender and puree. Season the ketchup with salt and pepper, and more brown sugar, if desired.