spicy tuna melt with creamy salsa soup... 25 minutes

the goods:

tuna melt:

2 cans (6 ounces each) solid light tuna packed in water, drained and broken into pieces

3/4 cup salsa

1/4 cup mayonnaise

1 baguette, cut in half lengthwise

4 and 1/2 ounces pepper jack cheese, grated (1 and 1/2 cups)

fresh parsley, roughly chopped

soup:

2 cups salsa

1 and 3/4 cups chicken broth

2 tablespoons heavy cream

diced avocado (for serving)

fresh cilantro, for serving

crumbled tortilla chips, for serving

Heat broiler, with rack in top position. In a medium bowl, mix together tuna, salsa, and mayonnaise; season with salt and pepper. Place baguette, cut side up, on a rimmed baking sheet. Top with tuna mixture and cheese, and broil until cheese melts and begins to turn golden, 5 minutes.

Meanwhile, make soup by combining salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between bowls and top with avocado, tortilla chips, and fresh cilantro.

To serve sandwiches, cut into pieces and sprinkle with parsley.