Kicked Up Tuna Melt (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 5 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat the broiler and position the oven rack about 6 inches from the broiler.
2. Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
3. 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.
4. Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.
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