Provençal Tuna Melt

Name: Provençal Tuna Melt
Cuisine: European, Mediterranean, French
Ingredients: 1 6-ounce can tuna packed in olive oil*; 1/4 of a red bell pepper, 1/4\" dice; Green parts of 2 scallions, 1/4\" dice; 2 teaspoons capers, drained, roughly chopped; 1 teaspoon fresh thyme, minced; 2 tablespoons mayo; Juice of 1/2 lemon; Pinch red pepper flakes; 4 slices good bread; I used my own ciabatta; Olive oil; Slices of soft cheese; use as much as you like. I used a tender, fresh Asiago Pressato

Instructions

Purists may cringe at the use of "Provençal" and "Melt" in the same phrase, but if the shoe, so to speak, fits . . . I've grouped some of the flavors that remind me most of Provence, put them between some good, grilled bread, and added a soft, melt-y cheese. And any day I can stand on a soapbox and proclaim the glories of tuna packed in olive oil is a good one.

Updated at: Mon, 08 Nov 2021 11:08:16 GMT