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 http://www.delish.com/). 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

Ingredients:

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)

Directions:

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.