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My review
Provencal Tuna Melt
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chpmnk42
"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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Ingredients
20 m servings 704Original recipe yields 2 servings (2 tuna melts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- 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.