Ingredients
- 4 (6-ounce) cans solid white tuna packed in water, drained
- 1/2 cup kalamata or other brine-cured black olives, pitted and minced
- 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
- 1/4 cup finely chopped red onion
- 1 tablespoon plus 1 teaspoon capers, drained
- 1 tablespoon plus 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 4 slices rustic white bread, or other dense white bread
- 2 medium tomatoes, sliced, or 8 tomato slices
- 4 ounces provolone cheese, thinly sliced
Directions
Preheat the broiler and position the oven rack about 6 inches from the broiler.
Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
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 provolone.
Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.
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By karen_34997
Stuart, FL
on July 20, 2011
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This was a hit with my family! So simple to prepare and so delicious!
By ksbennnett
on July 19, 2011
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Awesome tuna melt. I left out the capers and added artichoke hearts and celery and that was just as good.
By ACookingMan
Columbia, SC
on July 09, 2011
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The best tuna melt that I have ever tasted. Seriously.
Read all 27 reviews