Name: Provencal Tuna Melt recipe
Ingredients: 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;1 teaspoon minced fresh thyme;½ lemon, juiced;2 tablespoons mayonnaise;1 pinch red pepper flakes;4 slices ciabatta bread;1 teaspoon olive oil, or to taste;2 slices fresh Asiago, or more to taste

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Ingredients

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 1 teaspoon minced fresh thyme ½ lemon, juiced 2 tablespoons mayonnaise 1 pinch red pepper flakes 4 slices ciabatta bread 1 teaspoon olive oil, or to taste 2 slices fresh Asiago, or more to taste

Nutrition Info

704 calories carbohydrate: 62.8 g cholesterol: 56.6 mg fat: 32.5 g fiber: 5.3 g protein: 40.4 g saturatedFat: 9.1 g servingSize: - sodium: 1510 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
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.
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.

Recipe Yield

2 tuna melts

Recipe Note

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

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