Emeril's Kicked-Up Tuna Melt |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Ingredients:
4 (6 ounce) cans solid white tuna packed in water, drained |
1/3 cup kalamata olive, pitted and minced (you can use other brine-cured black olives) |
1/4 cup mayonnaise, plus |
1 tablespoon mayonnaise, plus more |
mayonnaise, for spreading |
1/4 cup finely chopped scallion |
1 tablespoon capers, drained and minced |
1 tablespoon fresh ground black pepper |
1 teaspoon fresh ground black pepper |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
4 slices rustic white bread or 4 slices other dense white bread |
8 slices tomatoes |
4 ounces emmenthaler cheese, thinly sliced |
Directions:
1. Preheat the broiler and position the oven rack about 6 inches from the broiler.
2. Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
3. Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of cheese.
4. Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.
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