Little ones will have fun measuring and mixing ingredients for the tuna melts.
Ingredients
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4 cans (5 ounces each) solid white tuna packed in water, drained
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⅓ cup mayonnaise, plus more for spreading
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¼ cup finely chopped red onion
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4 teaspoons capers, rinsed and drained
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1 tablespoon fresh lemon juice
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½ teaspoon coarse salt
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1 teaspoon ground pepper
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¼ teaspoon dried oregano, crumbled between your fingers
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4 slices crusty bread
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8 thin slices tomato
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4 slices provolone
Directions
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Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
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Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.
Cook's Notes
Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd. This recipe is adapted from Emeril Lagasse's book, Emeril 20-40-60.