1/2 Photos of Fon-Tuna Melts
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.
My Private Note
Units: US | Metric
- 1 lemon, juice of
- 4.92 ml anchovy paste
- 78.07 ml extra virgin olive oil
- 2 (340.19 g) can tuna, drained
- 4 celery ribs, from the heart finely chopped
- 118.29 ml fresh basil leaf, chopped
- 78.07 ml chopped sicilian green olives
- 29.58 ml capers
- 4 slice crusty Italian bread
- 1 large garlic clove, peeleed and halved
- 226.79 g Fontina cheese, shredded
- 1Position rack in the center of the oven and preheat the broiler.
- 2In a bowl whisk together lemon juice and anchovy paste.
- 3Gradually whisk in the oil.
- 4Mix in tuna, celery, onion, basil, olives and capers.
- 5Season with pepper.
- 6Lightly toast both sides of bread on baking sheet under broiler.
- 7When toasted, remove and rub one side of each slice with the garlic.
- 8Cover each bread with a quarter of the tuna salad.
- 9Top with cheese.
- 10Melt under the broiler.
Browse Our Top Lunch/Snacks Recipes
Nutritional Facts for Fon-Tuna Melts
Serving Size: 1 (255 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 588.8
- Calories from Fat 382
- Total Fat 42.5 g
- Saturated Fat 14.9 g
- Cholesterol 99.7 mg
- Sodium 1011.3 mg
- Total Carbohydrate 14.2 g
- Dietary Fiber 1.9 g
- Sugars 2.1 g
- Protein 37.4 g