This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
2
Yield:
2 tuna melts
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.

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  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.

  • Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.

  • Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.

Cook's Notes:

Tuna packed in olive oil is one of the genuinely great things in life. Don't drain the oil off too aggressively. It will contribute a lovely silkiness to the filling.

Use any bread and soft cheese you prefer. I used my own ciabatta.

Nutrition Facts

704 calories; protein 40.4g; carbohydrates 62.8g; fat 32.5g; cholesterol 56.6mg; sodium 1510mg. Full Nutrition
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