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Mediterranean Tuna Melt

Photo: Yaso + Junko
Prep time 12 mins
Cook time 3 mins
Yield Yield: 4 sandwiches (serving size: 1 sandwich)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.