Provencal Tuna Melt

This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 704 Calories

Ingredients

• ½ lemon, juiced
• 2 tablespoons mayonnaise
• 1 pinch red pepper flakes
• 1 teaspoon minced fresh thyme
• 1 teaspoon olive oil, or to taste
• 1 (6 ounce) can olive-oil packed tuna, untrained
• ¼ red bell pepper, cut into 1/4-inch pieces
• 2 scallions, green parts only, diced
• 2 teaspoons capers, drained and coarsely chopped
• 4 slices ciabatta bread
• 2 slices fresh Asiago, or more to taste

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.

Step 3

Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.

Step 4

Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.

Step 5

Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.