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Ital-Tuna Melts

Ital-Tuna Melts

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals

Key:

These recipes can be made in 30 minutes or less.

Fast

Wine Pairing Icon

PAIR WITH:

"Bogle Vineyards Chardonnay 2005 (California)"

4 Servings

Ingredients:

2 garlic cloves, 1 cut in half
½ teaspoon coarse salt, plus more for seasoning
1 teaspoon zest plus the juice of 1 lemon
One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
One 12-ounce can water-packed tuna, drained and flaked
1/4 red onion, finely chopped
2 celery ribs, finely chopped
10 sun-dried tomatoes, thinly sliced
10 fresh basil leaves, thinly sliced (about ½ cup)
1/4 cup extra-virgin olive oil (EVOO), eyeball it
Freshly ground pepper
Four 1-inch-thick slices of crusty bread
1 cup chopped arugula
½ pound Italian Fontina cheese, sliced

Directions:

Preheat the broiler. In a large bowl, mash the whole garlic clove with the 1/2 teaspoon of coarse salt until a paste forms. Add the lemon zest and lemon juice and mix until combined. Add the artichoke hearts, tuna, onion, celery, tomatoes and basil to the bowl and dress with 3 tablespoons of the EVOO. Mash the tuna salad with a fork and season to taste with salt and pepper.
Preheat the broiler. Place the bread slices on a broiler pan and char on both sides under the broiler. Rub 1 side of each slice with the cut garlic and drizzle with the remaining 1 tablespoon of EVOO. divide the arugula and the tuna salad among the bread slices and top with the cheese. Return to the broiler and melt the cheese until bubbly, 1 to 2 minutes.