Description
This isn’t your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.
Ingredients
- 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
Instructions
- 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.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned
- about 1 minute.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 2