Italian Tuna Melts


  • ½ pound Robiola cheese or Brie
  • 2 6-ounce cans Italian tuna in olive oil
  • 1 tablespoon red wine vinegar
  • ½ cup thinly sliced red onion
  • ½ cup pitted green olives
  • 4 long ciabatta rolls or 1 long ciabatta loaf
  • 3 tablespoons extra-virgin olive oil
  • + 5 more ingredients
    • 1 teaspoon Dijon mustard
    • Salt and freshly ground pepper
    • 1 1/2 tablespoons shredded basil
    • clove(s) 1 garlic
    • 9 ounces marinated artichokes

Preheat the broiler. In a medium bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar and Dijon mustard until combined. Add the flaked tuna, chopped artichokes, chopped olives, sliced red onion and shredded basil and toss gently. Season lightly with salt and pepper. Using a pastry...

View full recipe at Food & Wine


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