Italian Tuna Melts


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

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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