It may not be the classic tuna melt yet it’s about to upend everything you thought you knew about yourself and your tuna melt preferences.
About Michael Psilakis
Michael Psilakis’ destiny as a master of Greek cuisine may have been determined during childhood, when he learned how to spit-roast whole lambs. He is currently chef-owner of several restaurants in New York, cooking show host, and the recipient of several national culinary awards. Appropriately enough, his first cookbook is titled How to Roast a Lamb.
You don’t have to be Greek for this amalgam of tomatoes, green beans, red onion, and feta to taste like home.
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