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    Servings: Not specified

    Directions

    1. Position a rack in the center of the oven and preheat the broiler. In a bowl, whisk together the lemon juice and anchovy paste. Gradually whisk in the EVOO. Mix in the tuna, celery, onion, basil, olives and capers; season with pepper.

    Ingredients
    • 2. Lightly toast both sides of the bread on a baking sheet under the broiler. Rub one side of each slice with the garlic; cover with a quarter of the tuna salad. Top with the cheese and melt under the broiler. Juice of 1 lemon
    • 1 teaspoon anchovy paste
    • 1/3 cup extra-virgin olive oil (EVOO)
    • Two 6-ounce cans tuna, drained
    • 4 ribs celery from the heart, finely chopped
    • 1 small onion, finely chopped
    • 1/2 cup fresh basil leaves, chopped
    • 1/3 cup chopped Sicilian green olives
    • 2 tablespoons capers
    • Pepper
    • 4 thick slices crusty Italian bread
    • 1 large clove garlic, peeled and halved
    • 1/2 pound fontina cheese, shredded

    Parsed from recipe text (no separate ingredient records).
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