FUN TUNA MELT
I made this dish at least ten times by now, and it had never disappointed our appetite. Easy to make and so delicious, the recipe is from Everyday Food Magazine, sprouted by Emeril Lagasse. Its actual name is Emeril's Kicked-Up Tuna Melts. This dish had become our go-to when I want to save some money and it made a good amount of food. Instead of the 4 slices, I was able to make 8 slices of bread with the same amount of tuna. Just make sure to have 8 slices of provolone if you were to make more than the allotted four in the ingredients.
- 4 cans (5oz each) solid white tuna packed in water, drained
- 1/3 cup mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 4 tsp capers, rinsed and drained
- 1 tbsp fresh lemon juice
- 1/2 tsp coarse salt
- 1 tsp ground pepper
- 1/4 tsp dried oregano, crumbled between your fingers
- 4 slices crusty bread
- 8 thin slices tomato
- 4 slices provolone
- Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
- Arrange bread on a baking sheet and spread a little mayonnaise 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.