Print This Recipe

Print
Emeril's Kicked-Up Tuna Melts

Emeril's Kicked-Up Tuna Melts

Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.

Everyday Food, May 2010 http://www.marthastewart.com/314389/emerils-kicked-up-tuna-melts
3.80851
Rated
76.1702100(52)52
  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 4 cans (5 ounces each) solid white tuna packed in water, drained
    • 1/3 cup mayonnaise, plus more for spreading
    • 1/4 cup finely chopped red onion
    • 4 teaspoons capers, rinsed and drained
    • 1 tablespoon fresh lemon juice
    • 1/2 teaspoon coarse salt
    • 1 teaspoon ground pepper
    • 1/4 teaspoon dried oregano, crumbled between your fingers
    • 4 slices crusty bread
    • 8 thin slices tomato
    • 4 slices provolone

Directions

  1. 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.
  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.