Hold-The-Mayo Tuna Melts With Fennel and Onions |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe makes 4 open-faced sandwiches. This version is a little healthier because it needs no mayonnaise, but doesn't compromise on flavor. From Everyday with Rachael Ray magazine. Ingredients:
1 garlic cloves, minced or 1 garlic clove, grated |
1 lemon |
1/4 cup extra virgin olive oil |
kosher salt & freshly ground black pepper |
1 red onion, divided (1/4 minced, remainder sliced thin) |
1 fennel bulb, quartered and sliced thin (small handful of fronds reserved) |
3 (6 ounce) cans tuna, drained and flaked |
3 tablespoons capers, chopped |
1/4 cup oil-cured black olives or 1/4 cup kalamata olive, pitted and chopped |
1/4 cup fresh parsley, chopped |
4 slices whole grain bread (good quality) |
1 1/2 cups fontina cheese or 1 1/2 cups provolone cheese, shredded |
Directions:
1. Preheat oven to 350 degrees F.
2. Place garlic and the juice of one lemon in a bowl and whisk in 3 tablespoons olive oil; season with plenty of pepper.
3. Heat the remaining olive oil over medium high heat; add sliced onion and fennel cook until tender crisp, about 6 to 7 minutes, season with pepper.
4. Add tuna to the dressing, then combine with chopped onion, capers, olives, parsley, and fennel fronds, tossing to combine.
5. Divide tuna mixture among the bread slices, then top with the fennel and onion mixture; top with the cheese, then bake in oven until the bread is toasted, the tuna warm, and the cheese melted and slightly browned, about 15 minutes.
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