Wednesday, March 24, 2010
Kicked Up Tuna Melt
I have always loved a tuna melt. I have tried multiple times to perfect one, but usually the tuna salad I put on the melt was either too "wet" from adding too much mayo or tasteless. I have tried many versions, but the one that I like the best is buy Emeril Lagasse. This one is not mine, but it is amazing and there is no reason to alter this. If you like capers (which I LOVE) you will like this one!
4 (6-ounce) cans solid white tuna packed in water, drained
1/2 cup kalamata or other brine-cured black olives, pitted and minced
1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
1 tablespoon plus 1 teaspoon capers, drained
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 slices rustic white bread, or other dense white bread
2 medium tomatoes, sliced, or 8 tomato slices
4 ounces provolone cheese, thinly sliced
Preheat the broiler and position the oven rack about 6 inches from the broiler.
Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of provolone.
Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.