Thursday, April 12, 2012
Emeril's Kicked-Up Tuna Melts
Recipe from Everyday Food, May 2010
Husband-Tested in Alice’s Kitchen
I fixed this yummy lunch while on vacation. The oven I used didn’t have a broiler, so I just baked these. I will definitely make them again at home using my broiler, which should brown the cheese nicely. The tuna salad itself tastes fabulous, so if you don’t wish to make the melts, you can serve it alone or on greens or even in a wrap. Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
4 cans (5 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
¼ cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 Tablespoon fresh lemon juice
½ teaspoon Kosher salt
1 teaspoon freshly ground pepper
¼ teaspoon 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, and then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.