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La Belle Cuisine
Italian Tuna Melts
Food & Wine, September 2007
Food & Wine - One Year Subscription
“The tuna melt is a decidedly American sandwich. Here I’ve given it
twist with imported tuna, marinated artichokes and green
olives. If you can find
it, creamy, delicate Robiola cheese is terrific
melted on top.”
3 tablespoons extra-virgin olive oil,
plus more for brushing
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Two 6-ounce cans Italian tuna in
olive oil, drained and flaked
9 ounces marinated artichokes, coarsely
chopped (1 1/2 cups)
1/2 cup pitted green olives, coarsely
chopped (3 1/2 ounces)
1/2 cup thinly sliced red onion
1 1/2 tablespoons shredded basil
Salt and freshly ground pepper
4 long ciabatta rolls or 1 long ciabatta loaf,
1 garlic clove
1/2 pound Robiola cheese or Brie, rind
removed and cheese sliced
Preheat the broiler.
In a medium bowl, whisk the 3 tablespoons of olive oil
with the red wine vinegar and Dijon mustard until combined. Add the flaked
tuna, chopped artichokes, chopped olives, sliced red onion and shredded basil
and toss gently. Season lightly with salt and pepper.
Using a pastry brush, brush the cut sides of the ciabatta lightly with olive
oil and broil cut side up on a baking sheet for 2 minutes, until the ciabatta
is golden and lightly toasted; shift the baking sheet for even browning.
Rub the garlic clove over the toasted ciabatta and mound the tuna salad
Cover with the sliced Robiola cheese and broil until the cheese is
melted, about 1 minute. Serve the tuna melts at once.
WINE: Bright, berry-inflected rosato: 2006 Cantalupo Il Mimo.
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