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Provencal Tuna Melt

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"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 704
Original recipe yields 2 servings (2 tuna melts)

Directions

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  1. 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.
  2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
  4. 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.
  5. 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.

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.

Nutrition Facts


Per Serving: 704 calories; 32.5 62.8 40.4 57 1510 Full nutrition

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