Hold-The-Mayo Tuna Melts With Fennel and Onions
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 open-faced sandwiches
- Serves:
- 4
ingredients
- 1 garlic cloves, minced or 1 garlic clove, grated
- 1 lemon
- 1⁄4 cup extra virgin olive oil
- kosher salt & freshly ground black pepper
- 1 red onion, divided (1/4 minced, remainder sliced thin)
- 1 fennel bulb, quartered and sliced thin (small handful of fronds reserved)
- 3 (6 ounce) cans tuna, drained and flaked
- 3 tablespoons capers, chopped
- 1⁄4 cup oil-cured black olives or 1/4 cup kalamata olive, pitted and chopped
- 1⁄4 cup fresh parsley, chopped
- 4 slices whole grain bread (good quality)
- 1 1⁄2 cups Fontina cheese or 1 1/2 cups provolone cheese, shredded
directions
- Preheat oven to 350 degrees F.
- Place garlic and the juice of one lemon in a bowl and whisk in 3 tablespoons olive oil; season with plenty of pepper.
- Heat the remaining olive oil over medium high heat; add sliced onion and fennel cook until tender crisp, about 6 to 7 minutes, season with pepper.
- Add tuna to the dressing, then combine with chopped onion, capers, olives, parsley, and fennel fronds, tossing to combine.
- Divide tuna mixture among the bread slices, then top with the fennel and onion mixture; top with the cheese, then bake in oven until the bread is toasted, the tuna warm, and the cheese melted and slightly browned, about 15 minutes.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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