Not Your Diner Tuna Melts

Have you noticed that every time most people think of can tuna, chances are that the second thing they think about is mayo?  Well, not here, there is nothing I love more than mayoless tuna with lime and capers. So when I found this recipe in Rachel Ray’s magazine I knew she was on to something good.

Gather it:

  • 4 slices of bread. I usually buy sprouted and this time I picked a sourdough rye one.  I also liked that the slices where pretty big {Whatever you pick try to stick to whole grains}
  • 3 cans of tuna
  • Extra virgin olive oil
  • 1 red onion
  • 1 fennel bulb
  • 1 lime
  • Handful diced Kalamata olives
  • Handful chopped parsley
  • Handful capers
  • 3-4 chopped garlic cloves
  • 4 slices of a strong cheese, I used a aged Provolone
  • Alfalfa sprouts {optional, see lessons learned}

Prep it:

Pre-heat oven to 350° F.  Slice the onion and the fennel.  In a large skillet, heat up about 2 tbsp of olive oil and add the onion and fennel, cook for about 10 minutes {do not let them get soggy}.  In a bowl, mix the tuna, lime, capers, olives, garlic and parsley.  Arrange the bread slices in a cookie sheet, top with tuna salad, onions & fennel, alfalfa sprouts {optional} and cheese slices.  Bake for about 15 mins until cheese is melted and a little brown.

Serve it:

Eat with your hands and enjoy the mess.  Is not a good sandwich if it is not messy 😉

Lessons learned:

  • Since I used the refrigerated bread and the tuna was cold the bread did not toast much in the middle, it did around the edges and it was amazing, so next time I would toast the bread first just a little bit.
  • I added the alfalfa sprouts before putting the sandwiches in the oven and they toasted a little too much, next time I am skipping them or using them cold after the sandwich is out of the oven.

Enjoy it!!

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2 responses to “Not Your Diner Tuna Melts

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