Total Time
21mins
Prep 15 mins
Cook 6 mins

This recipe is from Rachel Ray's web site. A nice change from the mayo type tuna salad. I fixed it for lunch today and used whole pita bread instead of Italian bread. It was sort of like a mini tuna pizza. I also used Italian blend cheese since I did not have any fontina cheese on hand. Enjoy.

Ingredients Nutrition

Directions

  1. Position rack in the center of the oven and preheat the broiler.
  2. In a bowl whisk together lemon juice and anchovy paste.
  3. Gradually whisk in the oil.
  4. Mix in tuna, celery, onion, basil, olives and capers.
  5. Season with pepper.
  6. Lightly toast both sides of bread on baking sheet under broiler.
  7. When toasted, remove and rub one side of each slice with the garlic.
  8. Cover each bread with a quarter of the tuna salad.
  9. Top with cheese.
  10. Melt under the broiler.
Most Helpful

5 5

Very very good. Really filling also. I couldn't find Fontina Cheese at my supermarket so I just used Provolone. Made for Recipe Swap #34