Saturday, April 16, 2011

It Wasn't Charlie Tuna, I Promise

Don't let the picture scare you. We did not eat Charlie Tuna! We were fishsitting for Anthony and I had the bright idea that it would spiff up the pictures to have the goldfish bowl add a little life to the photo. I promise you I did not make the connection between Anthony's fish and these wonderful tuna melts (recipe courtesy of Emeril from The tomato soup is found elsewhere in the blog. I made it last summer with our garden tomatoes and froze a bunch of batches. The meal was as scrumptious as it was easy!

Emeril's Kicked-Up Tuna Melts


4 cans (5 oz.) solid white tuna packed in water (drained)
1/3 c. mayonnaise (I used light)
1/4 c. finely chopped red onion
4 teaspoons capers (rinsed and drained)
1 Tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano (crumbled between your fingers)
4 slices crusty bread
8 slices thin tomato
4 slices provolone (or any milk melting cheese, like cheddar or Monterey Jack)


Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oragano and stir until thoroughly combined.

Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Notes: I think this would easily make 6 sandwiches, as it was piled on pretty heavy. Also, I would slice the bread more thinly than I did as it was a little too bready. I think it would work to use cheaper tuna, but the white albacore did have a great flavor.

1 comment:

  1. Well, I'm definitely behind the times! I haven't had as much time to check our blog since I've been so busy taking care of my two little guys. I first saw the recipe for these tuna melts in a Martha Stewart Everyday Food magazine. I've wanted to try them for awhile now...I just haven't gotten around to it. They look (and sound) so tasty! I'm glad you didn't eat the goldfish. :)