Provencal Tuna Melt

This isn’t your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

INGRIDIENT

1 (6 ounce) can olive-oil packed tuna, untrained

¼ red bell pepper, cut into 1/4-inch pieces

2 scallions, green parts only, diced

2 teaspoons capers, drained and coarsely chopped

1 teaspoon minced fresh thyme

½ lemon, juiced

2 tablespoons mayonnaise

1 pinch red pepper flakes

4 slices ciabatta bread

1 teaspoon olive oil, or to taste

2 slices fresh Asiago, or more to taste

DIRECTION

Step: 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.

Step: 2

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step: 3

Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 704 calories; protein 40.4g; carbohydrates 62.8g; fat 32.5g; cholesterol 56.6mg; sodium 1510mg.

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