The Ultimate Tuna Melt!
photo by Chicagoland Chef du
- Ready In:
- 1⁄2 cup canned artichoke heart, drained, finely chopped
- 1⁄4 cup green onion, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1⁄2 teaspoon dried oregano
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon ground red pepper
- 1 (6 ounce) can albacore tuna in water, lightly drained and flaked
- 2 English muffins, split and toasted
- 6 tablespoons provolone cheese, grated (1-1/2 ounces)
- You can substitute Swiss or cheddar cheese for the provolone. It's important to use the albacore tuna called for in the recipe; albacore is a firm, white tuna that holds up better than flaked tuna.
- When picking lemons, look for ones that are firm with skin that is smooth and bright. They will keep for two to three weeks if stored in a plastic bag in the refrigerator. To get more juice out of your fruit, let the lemon return to room temperature, and then roll it across the counter top while applying pressure with the palm of your hand. You'll get about 3 tablespoons of juice from one lemon. Since you only need 1 tablespoon of juice for this recipe, you can either squeeze just one-half of the lemon (and section the rest for use in drinks), or you could squeeze the entire lemon and store the remaining juice in an airtight container in the refrigerator for up to five days.
- Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown.
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What a gem, why oh why has it sat idle so long? I really love the flavors in this tuna melt. I successfully halved the recipe. I was worried about the oregano but it combines so beautifully with the lemon and artichoke hearts. Very refreshing. I served with small tomato slices, toasted Ciabatta halves w/ provolone. SO good! I prepped all the ingredients in the food processor, added the tuna at the end and gave it a couple of quick pulses to combine. I was concerned the kids would not like all the textures if I didn't chop finer. I truly appreciate a tuna melt recipe without mayonnaise. . Thanks for posting the gem. Made for Best of 2012 Tag game!
RECIPE SUBMITTED BY
I'm the SAHM mom of 2 boys, 1 dog, and 3 cats! I love cooking, reading, shopping, and yoga. My favorite things to make are soups, stews, and salads. I'm vegetarian but my family isn't so I'll cook anything! My favorite cookbooks are World Vegetarian, The Passionate Vegetarian, Fannie Farmer, the Church Supper Cookbook, Mary Engelbreit's Queen of the Kitchen and Dining Out, 1000 Indian Recipes, and anything by Madhur Jaffrey, Ina Garten, or Nigella Lawson.