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    Ital-Tuna Melts View Edit

    Servings: Not specified

    Directions

    1. Preheat the broiler. in a large bowl, mash the whole garlic clove with the ½ teaspoon of coarse salt until a paste forms. Add the lemon zest and lemon juice and mix until combined. Add the artichoke hearts, tuna, onion, celery, tomatoes and basil to the bowl and dress with 3 tablespoons of the EVOO. Mash the tuna salad with a fork and season to taste with salt and pepper. 2. Preheat the broiler. Place the bread slices on a broiler pan and char on both sides under the broiler. Rub 1 side of each slice with the cut garlic and drizzle with the remaining 1 tablespoon of EVOO. Divide the arugula and the tuna salad among the bread slices and top with the cheese. Return to the broiler and melt the cheese until bubbly, 1 to 2 minutes.

    Ingredients
    • 2 garlic cloves, 1 cut in half
    • 1/2 teaspoon coarse salt, plus more for seasoning
    • 1 teaspoon zest plus the juice of 1 lemon
    • One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
    • One 12-ounce can water-packed tuna, drained and flaked
    • 1/4 red onion, finely chopped
    • 2 celery ribs, finely chopped
    • 10 sun-dried tomatoes, thinly sliced
    • 10 fresh basil leaves, thinly sliced (about 1/2 cup)
    • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
    • Freshly ground pepper
    • Four 1-inch-thick slices of crusty bread
    • 1 cup chopped arugula
    • 1/2 pound Italian Fontina cheese, sliced

    Parsed from recipe text (no separate ingredient records).
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