Italian Tuna Melts


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

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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