Italian Tuna Melt
2
- Total Time25 min
- Makes4 servings
(Photo: Sian Richards)
A cheesy melt topped with lightly dressed, peppery arugula makes for the perfect lunch or simple dinner.
Ingredients
3 tbsp extra-virgin olive oil, divided
2 tbsp lemon juice, divided
1/4 tsp salt
2 170-g cans chunk light tuna, in water (drained)
1/2 398-mL can artichokes, drained and cut into small wedges
1/4 thinly sliced red onion
2 cups arugula
4 large slices Italian bread, on a large baking sheet
1/2 cup grated mozzarella
Instructions
POSITION oven rack in top third of oven. Preheat broiler.
WHISK 2 tbsp extra-virgin olive oil with 1 tbsp lemon juice and salt in a medium bowl. Season with fresh pepper. Add drained tuna, artichokes and red onion. Toss gently until coated.
WHISK remaining 1 tbsp extra-virgin olive oil with remaining 1 tbsp lemon juice in a small bowl. Add arugula and toss to coat. Arrange slices of bread on a large baking sheet.
BROIL bread in top third of oven until toasted, 1 min. Flip, then divide tuna mixture among slices. Sprinkle with cheese.
BROIL until cheese melts, 2 to 3 min. Transfer to plates and top with arugula.
Nutrition (per serving)
Calories 327, Protein 25g, Carbohydrates 23g, Fat 15g, Fibre 3g, Sodium 727mg.
Excellent source of Vitamin B12.
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