Monday, March 9, 2015

Mediterranean Tuna Melts

I've suggested a higher quality of canned tuna, albacore and tinned in olive oil, rather than water, for the superior flavour.  If you can seek out such a product certainly try it, you won't be disappointed! Otherwise, use your favourite tuna.

  • 1 6-ounce can of albacore tuna, packed in olive oil
  • 1/4 of a red bell pepper, diced
  • Green parts of 2 scallions, diced
  • 2 tsps. capers, drained and chopped
  • 1 tsp. fresh thyme
  • 2-3 tbsps. real mayonnaise or plain Greek yogurt
  • Juice of 1/2 lemon
  • Pinch of red pepper flakes
  • 2-3 slices baguette or ciabatta bread
  • olive oil
  • grated cheese of your preference

  • Turn your oven to broil after setting the rack in the highest position.
  • Retain some of the olive oil the tuna has been packed in and scrape both tuna and olive oil into a mixing bowl. Slice and dice 1/4 of a red bell pepper and add to the bowl. Also slice the green part of two scallions and chop up; add them to the bowl as well.
  • Roughly chop the capers after draining them, mince the thyme. Add both the capers and thyme to the bowl. Add just enough mayo to bind the mixture, stir after you squeeze in the lemon juice. Throw in a sprinkling of red pepper flakes and make sure the ingredients are well-distributed.
  • Slice the baguette or ciabatta and brush the tops with olive oil. Place on a baking sheet and broil for 1 minute until toasty and nicely browned. Remove from the oven and turn the slices over with tongs.
  • Divide the filling between the slices then top with the grated cheese. Return to the broiler and heat for about 2-3 minutes, until the cheese is bubbly and golden-brown and the filling has heated through.
  • Remove from the oven and serve immediately.  Enjoy!  

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