Fon-Tuna Melts Rachael Ray   From Every Day with Rachael Ray February 2008 4 SERVINGS Juice of 1 lemon 1 teaspoon anchovy paste 1/3 cup extra-virgin olive oil (EVOO) Two 6-ounce cans tuna, drained 4 ribs celery from the heart, finely chopped 1 small onion, finely chopped 1/2 cup fresh basil leaves, chopped 1/3 cup chopped Sicilian green olives 2 tablespoons capers Pepper 4 thick slices crusty Italian bread 1 large clove garlic, peeled and halved 1/2 pound fontina cheese, shredded 1. Position a rack in the center of the oven and preheat the broiler. In a bowl, whisk together the lemon juice and anchovy paste. Gradually whisk in the EVOO. Mix in the tuna, celery, onion, basil, olives and capers; season with pepper. 2. Lightly toast both sides of the bread on a baking sheet under the broiler. Rub one side of each slice with the garlic; cover with a quarter of the tuna salad. Top with the cheese and melt under the broiler.

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