Tuna Artichoke Melt

Artichokes are often called in as a meat slash fish substitute, thanks to their meaty slash fishy (you know, in a good way!) texture. Which makes it all the more whoa when you pair them with oil-packed tuna. Because they’re marinated, these artichokes already have a shipping-container-load of flavor. And their tangy, herby vinaigrette serves as the dressing we no longer need to make. In fact, you don’t even need salt or pepper in this recipe, a sentence I have never typed, and will probably never type again. If cheddar isn’t your scene—or you don’t have it around—pepper jack, provolone, Swiss, or low-moisture mozzarella would all be great. And any bread works, but something fluffy and plush, like brioche or challah, is especially awesome.

Good

% Daily Values based on a 2,000 calorie diet

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