Recently found this recipe, a little twist on a classic. I used day old french bread that I made. We will be having this again! It was easy, plus you can make the tuna salad part ahead of time, then it just takes minutes to assemble and broil.
"Emeril's Kicked-Up Tuna Melts"
4 cans (5oz each) solid white tuna packed in water, drained.
1/3 cup mayo, plus more for spreading
1/4 finely chopped red onion
4 tsp. capers, rinsed and drained
1 Tbs. fresh lemon juice
1/2 tsp. coarse salt
1 tsp. ground pepper
1/4 tsp. dried oregano
4 slices crusty bread
8 thin slices of tomato
4 slices provolone
1. Heat broiler, with a rack in highest position. In a medium bowl, combine tuna, mayo, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
2. Arrange bread on a baking sheet and spread a little mayo on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
If your not into the whole tuna melt thing, the salad alone is great too!
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