Fon-Tuna Melts

Name: Fon-Tuna Melts
Prep time: 10 min
Yield: 4
Ingredients: Juice of 1 lemon; 1 teaspoon anchovy paste; 1/3 cup extra-virgin olive oil (EVOO); 2 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 tablepoons capers; Pepper; 4 thick slices crusty Italian bread; 1 large clove garlic, peeled and halved; 1/2 pound fontina cheese, shredded

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Dec 28, 2011

10minPrep Time
4Servings

Ingredients

Juice of 1 lemon
1 teaspoon anchovy paste
1/3 cup extra-virgin olive oil (EVOO)
2 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 tablepoons capers
Pepper
4 thick slices crusty Italian bread
1 large clove garlic, peeled and halved
1/2 pound fontina cheese, shredded

Preparation

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.

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.