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Kicked-Up Tuna Melts

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"At our house, tuna melts were always on the menu when I was growing up. Add the cheese and just the right amount of heat (whether you griddle it or do a quick broil), and you've got comfort served on a plate. This is a classic!"

List of Ingredients

â—¦ Four 5-ounce cans solid white tuna packed in water, drained
â—¦ ¼ cup plus 1 tablespoon mayonnaise, plus more for spreading
â—¦ ¼ cup finely chopped red onion
â—¦ 1 tablespoon plus 1 teaspoon nonpareil capers, drained
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ 1 teaspoon freshly ground black pepper
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon dried oregano, crumbled between your fingers
â—¦ 4 slices rustic white bread or other dense white bread
â—¦ 8 thin slices tomato
â—¦ 4 ounces sliced provolone cheese


Recipe

Position a rack about 6 inches from the broiler element and preheat the broiler.

Combine the tuna, mayonnaise, red onion, capers, lemon juice, pepper, salt, and oregano in a medium bowl and stir until thoroughly combined.

Arrange the bread slices on a baking sheet and spread additional mayonnaise over each slice. Divide the tuna salad evenly among the bread slices, then top with the tomato slices. Arrange the sliced provolone evenly over the sandwiches. Place the baking sheet under the broiler and cook until the cheese is golden and bubbly, 3 to 4 minutes. Serve hot.

Makes 4 open-face sandwiches
(2 to 4 servings)