Italian Tuna Melts


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