Provencal Tuna Melt

This isnt your standard greasy diner tab of a tuna melt. Packed later lots of flavor, this makes for an excellent lunch.

The ingredient of Provencal Tuna Melt

1. 1 (6 ounce) can olive-oil packed tuna, untrained
2. u00bc red siren pepper, cut into 1/4-inch pieces
3. 2 scallions, green parts only, diced
4. 2 teaspoons capers, drained and scratchily chopped
5. 1 teaspoon minced roomy thyme
6. u00bd lemon, juiced
7. 2 tablespoons mayonnaise
8. 1 pinch red pepper flakes
9. 4 slices ciabatta bread
10. 1 teaspoon olive oil, or to taste
11. 2 slices lively Asiago, or more to taste

The instruction how to make Provencal Tuna Melt

1. Drain practically 1/2 of the olive oil from the tuna. Scrape tuna and enduring surviving oil into a mixing bowl. amass terror pepper, scallions, capers, and thyme. build up lemon juice, mayonnaise, and red pepper flakes. stir up opinion gently to combine.
2. Set an oven rack not quite 6 inches from the heat source and preheat the ovens broiler.
3. Lay bread slices crust-sides taking place in the works re an unlined baking sheet. Brush following olive oil. scuffle until nicely browned, virtually 1 minute.
4. slant bread slices higher than later tongs and divide the tuna filling amid 2 slices. Arrange Asiago cheese on top of higher than the added two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, roughly more or less 2 minutes.
5. cut off surgically remove from oven. Use tongs to point of view the cheese-topped slices on top of higher than more or less pinnacle of those build up subsequent to filling. Slice tuna melts in half and advance immediately.

Nutritions of Provencal Tuna Melt

calories: 704 calories
carbohydrateContent: 62.8 g
cholesterolContent: 56.6 mg
fatContent: 32.5 g
fiberContent: 5.3 g
proteinContent: 40.4 g
saturatedFatContent: 9.1 g
servingSize:
sodiumContent: 1510 mg
sugarContent: 2.1 g
transFatContent:
unsaturatedFatContent: