Fon-Tuna Melts
photo by daisygrl64
- Ready In:
- 21mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lemon, juice of
- 4.92 ml anchovy paste
- 78.78 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
- 78.78 ml chopped sicilian green olives
- 29.58 ml capers
- pepper
- 4 slice crusty Italian bread
- 1 large garlic clove, peeleed and halved
- 226.79 g Fontina cheese, shredded
directions
- Position rack in the center of the oven and preheat the broiler.
- In a bowl whisk together lemon juice and anchovy paste.
- Gradually whisk in the oil.
- Mix in tuna, celery, onion, basil, olives and capers.
- Season with pepper.
- Lightly toast both sides of bread on baking sheet under broiler.
- When toasted, remove and rub one side of each slice with the garlic.
- Cover each bread with a quarter of the tuna salad.
- Top with cheese.
- Melt under the broiler.
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RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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