Quick Fix: Italian Tuna Melts

Okay, I realize that tuna does, in fact, come in a can. And I have talked a lot lately about giving up canned goods, which I totally am. But this can has been sitting in my cupboard for a while, and what was I going to do? I was hungry!

Before I can fully abolish cans, I first must use up all the ones in the cabinet, of course... and let's also acknowledge that the first step to solving any problem is acknowledging you have one. It's a process laid out in steps and I am somewhere toward the end, and yet not fully recovered. If you find yourself there, and you also find a can of tuna there with you, then maybe this is the recipe for you.

Let's face it, tuna is good. Tuna melts are better. Add an Italian twist and you've got yourself a tuna melt that will knock your Americano socks off. Which is, subsequently, why I am not wearing any socks right now. While I get my socks on, let's check out some pictures, shall we?

We've got a good line up here. Bread, tuna, onion, cheese, capers, parmesan, mayo. You get the idea. 

Start by draining you tuna and then adding your mayo. If you want to  be conservative, you can add one tablespoon of mayo. If you want to go wild at lunch, go for two heaping scoops of mayo. I went for two because I am crazy like that. Crazy at lunch. 

Capers. They are like tiny olives, all briny and lovely and full of spunk. They give this recipe a pow-ka-bowie! 

Now, if you aren't crazy about garlic, you can skip it. For me, garlic is life. It is everything. It is an ingredient in this recipe! And I add a whole, yummy minced clove. 

Add a quarter of an onion, diced. 

Out of my 16 ounce jar of canned tomato, I just pulled a couple out and sliced them all up. Then I added them to the tuna. 

Final step: put some mozzarella in it. We are measuring by the fistful on this one...one fistful for me! 

Lay out your bread on a sheet pan. Four slices, your choice. I used a lovely marbled rye that added a ton of flavor. But if whole wheat is more your thing, I won't judge! 

I put my tuna on the bread. Mostly evenly. 

And now we are sprinkling a healthy dose of parmesan cheese on it. 

A note about this cheese. My husband's Aunt Carol, who I totally adore, once asked me why I make all this great food and use this cheap sprinkle cheese. I told her it was so I could afford all the other food, which is partially true. Also, I believe it's totally good enough. I like it. And because it's cheap, I can use it generously. Someday, when I make my millions, I will probably still use sprinkle cheese. 

Sprinkle cheese: I can't quit you. 

Let's do this! 

We're going under a lo broil for 10 minutes; you all know how I feel about lo broil--it's an oven function I live for. 

Can you say YUM!? I can. I devoured these open faced beauties in seconds flat. Okay, maybe a minute. Whose counting?! 

Italian Tuna Melts 

Time: 15 minutes | Serves 2 | Difficulty: Easy 

You Will Need: 

1 can of tuna, drained

1 or 2 tablespoons mayonnaise 

1 tablespoon capers

1/4 onion, diced

2 canned tomatoes, (or fresh if you got 'em), sliced 

1 clove garlic, minced

1 fistful of mozzarella

parmesan cheese, to sprinkle 

4 pieces of bread

Method: 

In a bowl, mix together the drained tuna, mayo, capers, onion, tomato, garlic and mozzarella. Stir to combine fully. 

Place your bread on a sheet pan. Top with the tuna mixture. 

Sprinkle cheese over tuna/bread. 

Bake on a lo broil for 10 minutes until warm and parmesan is getting golden. 

Serve! Enjoy! 

*Note: I ate this alone, and put the extra two pieces in the fridge overnight and they were great the next day!