Italian Tuna Melts


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

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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