Open-faced Italian tuna melt
This recipe offers a new spin on the classic tuna melt by welcoming in some bold Italian flavours. The tuna part incorporates red wine vinegar and Italian seasoning for more zing, plus capers for salty, briny bursts. And in place of the usual cheddar, we use provolone. It’s an easy, quick, incredibly satisfying dish.
Red wine vinegar
Canned chunk white tuna in water
5 oz, drained and flaked
1½ oz, sliced into 2 equal pieces, toasted
1½ oz, 2 thin slices
- Preheat the broiler to High. Line a sheet pan with foil.
- In a small bowl, stir together the mayonnaise, vinegar, mustard, and Italian seasoning; stir in the capers and tuna until well combined. Divide the tuna mixture evenly over the toast; top evenly with the cheese. Broil until the cheese melts and starts to brown, 2 to 3 minutes. Top evenly with the arugula.
- Serving size: 1 open-faced sandwich