Fon-Tuna Melts

Fon-Tuna Melts
  • Prep Time
  • 4Servings


  • 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


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.