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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This recipe is from Rachel Ray's web site. A nice change from the mayo type tuna salad. I fixed it for lunch today and used whole pita bread instead of Italian bread. It was sort of like a mini tuna pizza. I also used Italian blend cheese since I did not have any fontina cheese on hand. Enjoy. Ingredients:
1 lemon, juice of |
1 teaspoon anchovy paste |
1/3 cup extra virgin olive oil |
2 (6 ounce) cans tuna, drained |
4 celery ribs, from the heart finely chopped |
1/2 cup fresh basil leaf, chopped |
1/3 cup chopped sicilian green olives |
2 tablespoons capers |
pepper |
4 slices crusty italian bread |
1 large garlic clove, peeleed and halved |
8 ounces fontina cheese, shredded |
Directions:
1. Position rack in the center of the oven and preheat the broiler.
2. In a bowl whisk together lemon juice and anchovy paste.
3. Gradually whisk in the oil.
4. Mix in tuna, celery, onion, basil, olives and capers.
5. Season with pepper.
6. Lightly toast both sides of bread on baking sheet under broiler.
7. When toasted, remove and rub one side of each slice with the garlic.
8. Cover each bread with a quarter of the tuna salad.
9. Top with cheese.
10. Melt under the broiler.
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