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Italian Tuna Melt

Italian Tuna Melt

This Italian Tuna Melt is a weeknight favorite in my house! The tuna is packed with peppers, capers, and fresh herbs and then covered in delicious fontina cheese and broiled to tuna melt perfection.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine American, Italian

Ingredients
  

For the tuna

  • 2 5 Ounce cans tuna packed in oil drained
  • ½ Cup mayonnaise
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons red wine vinegar
  • 2 Tablespoons jarred pepperoncini (about 5 peppers), chopped
  • 2 Tablespoons jarred roasted red peppers chopped
  • 2 Tablespoons fresh parsley roughly chopped
  • 1 Tablespoon capers drained
  • 1 Stalk celery diced
  • ⅛ Teaspoon garlic powder
  • Salt and pepper to taste

For the toast

  • 2 Large slices Italian bread
  • Olive oil
  • 1 Clove garlic
  • Fontina cheese sliced

For the salad topping

  • Arugula
  • Radicchio thinly sliced
  • Olive oil
  • Red wine vinegar
  • Jarred pepperoncini sliced

Instructions
 

  • Make the tuna. Mix all of the ingredients for the tuna together and refrigerate until ready to use.
  • Pre heat the broiler to high and line a baking sheet with parchment paper.
  • Brush the bread with olive oil, place on the parchment lined baking sheet and broil for 5 minutes. Rub the bread with the garlic.
  • Spread the tuna on the bread and layer the cheese over the tuna. Broil for 5 more minutes.
  • Toss the arugula and radicchio with sliced pepperoncini and a splash of olive oil and red wine vinegar.
  • Serve the tuna melts with the salad. Enjoy!
Keyword Fontina Cheese, Tuna Melt
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