Hold-The-Mayo Tuna Melts With Fennel and Onions

Ingredients

  • 1 ½ cups provolone cheese, shredded
  • 1 ½ cups Fontina cheese or 1 ½ cups provolone cheese, shredded
  • 4 slices whole grain bread (good quality)
  • ¼ cup fresh parsley, chopped
  • ¼ cup kalamata olive, pitted and chopped
  • ¼ cup oil-cured black olives or ¼ cup kalamata olive, pitted and chopped
  • 3 tablespoons capers, chopped
  • + 7 more ingredients
    • 3 (6 ounce) cans tuna, drained and flaked
    • 1 fennel bulb, quartered and sliced thin (small handful of fronds reserved)
    • 1 red onion, divided (¼ minced, remainder sliced thin)
    • ¼ cup extra virgin olive oil
    • 1 lemon
    • 1 garlic clove, grated
    • 1 garlic cloves, minced or 1 garlic clove, grated

1 Preheat oven to 350 degrees F. 2 Place garlic and the juice of one lemon in a bowl and whisk in 3 tablespoons olive oil; season with plenty of pepper. 3 Heat the remaining olive oil over medium high heat; add sliced onion and fennel cook until tender crisp, about 6 to 7 minutes, season with p...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network