Mediterranean Tuna Melt

Mediterranean Tuna Melt
Photo: Yaso + Junko
Yield: 4 sandwiches (serving size: 1 sandwich)


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4 center slices from 21-oz. multigrain boule
1 tablespoon extra-virgin olive oil
2 6- to 7-ounce jars oil-packed Spanish tuna, drained, 2 Tbsp. oil reserved
1 teaspoon lemon zest
3 tablespoons lemon juice
1/2 cup drained, thinly sliced jarred roasted red peppers
1/2 cup sliced pitted Spanish olives
1/2 cup thinly sliced red onion
1/2 cup shredded Manchego
1 tablespoon snipped chives
1 tablespoon plus 1 tsp. chopped Marcona almonds


Prep: 12 Minutes
Cook: 3 Minutes

1. Place an oven rack 3 inches from heat source; preheat broiler. Brush bread with oil and broil, flipping once, until lightly charred on both sides, 1 to 1 1/2 minutes. Leave broiler on.

2. In a bowl, mix tuna with lemon zest and juice and reserved tuna oil; gently break into large flakes with a fork. Fold in peppers, olives and onion; mound onto toasted bread. Top with cheese. Broil just until melted, about 1 minute. Sprinkle with chives and almonds; serve.

Created date

December 2013

Nutritional Information

Calories 421
Fat 23 g
Satfat 5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 37 mg
Iron 2 mg
Sodium 992 mg
Calcium 299 mg