Ital-Tuna Melts

Ital-Tuna Melts
  • 4Servings


  • 2 garlic cloves, 1 cut in half
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 1 teaspoon zest plus the juice of 1 lemon
  • 1 14 ounce can quartered artichoke hearts, drained well and patted dry on paper towels
  • 1 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 1/2 cup)
  • 1/4 cup extra-virgin olive oil (EVOO), eyeball it
  • Freshly ground pepper
  • 4 1-inch-thick slices of crusty bread
  • 1 cup chopped arugula
  • 1/2 pound Italian Fontina cheese, sliced


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.