Emeril’s Kicked-Up Tuna Melts…

June 12, 2013

Martha Stewart

Is it just me, or does the tuna melt kind of get a bad rap as a sandwich? Like, you don’t really want to be the only one at a table of ham and cheeses to be delving into a warm (let’s face it, kind of smelly) glob of tuna and melted cheese. Here’s the thing though, I love them and they’re delicious. Looking at this picture of Emeril’s Kicked-Up Tuna Melts my mouth is literally watering. Despite the stigma I will be making this recipe tonight and eating it proudly at work tomorrow…even if that means eating it outside. So, are you a fan of the tuna melt?

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

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, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.