Tuna Melt

By johnwhorfin

Ingredients

• 4 (6-ounce) cans solid white tuna packed in water, drained
• 1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading
• 1/4 cup finely chopped red onion
• 1 tablespoon plus 1 teaspoon capers, drained
• 1 tablespoon plus 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 4 slices rustic white bread, or other dense white bread
• 2 medium tomatoes, sliced, or 8 tomato slices
• 4 ounces provolone cheese, thinly sliced

Details

Servings 1
Adapted from framedcooks.com

Preparation

Step 1

Recipe adapted from Emeril Lagasse

Instructions
Preheat the broiler and position the oven rack about 6 inches from the broiler.
Combine the tuna, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise. Divide the tuna salad evenly among the 4 bread slices and top with 2 tomato slices each. Top with slices of provolone.
Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.