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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe was adapted from Rachel Ray's magazine, and is a nice alternative to the everyday canned tuna and mayo we're all so used to. These are wonderful, and they are full of nice chunks of veggies in every bite. The shredded baby spinach gives the salad a wonderfully fresh look and taste. Ingredients:
1 garlic clove, minced |
salt |
1 lemon, juice and zest of |
1 teaspoon thyme or 1 teaspoon dill |
1/4 cup extra virgin olive oil |
2 (6 ounce) cans tuna in water, drained |
1 (14 ounce) can water-packed artichoke hearts, drained and chopped |
1/2 red onion, finely chopped |
2 celery ribs, chopped |
2 cups baby spinach, chopped |
fresh ground pepper, to taste |
4 english muffins, split |
1 large tomato, cut into 8 slices |
8 slices provolone cheese |
Directions:
1. Preheat the broiler to high and position a rack 5 to 6 inches from the heat source. Place the minced garlic in a medium bowl and combine with the lemon juice and zest and the thyme.
2. Whisk in the olive oil.
3. Add the tuna and flake it with a fork, mixing it with the dressing.
4. Add the chopped artichokes along with the onion, celery and baby spinach.
5. Toss the salad to combine and season with salt and lots of pepper.
6. Place the English muffins on a rimmed baking sheet and toast under the broiler.
7. When golden, remove the baking sheet and top each half with a slice of tomato.
8. Using an ice cream scoop, make a mound of the tuna and pile 1 mound on top of each of the 8 tomato slices.
9. Top the tuna with a slice of provolone cheese and return to the oven to melt the cheese.
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