Italian Tuna Melts


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

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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