Servings:2

This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.

Ingredients

1 5-oz. can water-packed tuna, well drained
1/4 cup small-diced tomato
2 Tbs. minced red onion
1 Tbs. chopped Kalamata olives
1 Tbs. chopped fresh dill
1-1/2 tsp. red wine vinegar
1 tsp. extra-virgin olive oil
1 small anchovy, minced (about 1/2 tsp.)
Kosher salt and freshly ground black pepper
2 slices artisanal boule-type bread (about 5×3 inches, 1/2 inch thick)
3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère

Calories (kcal) : 470
Fat Calories (kcal): 200
Fat (g): 23
Saturated Fat (g): 10
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 95
Sodium (mg): 1660
碳水化合物(克):23
Fiber (g): 3
Protein (g): 40

Preparation

Position a rack 4 inches from the broiler element and heat the broiler on high.
In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.
Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute. Remove the pan from the broiler, flip the bread over, and spread the tuna mixture evenly over each slice. Sprinkle the cheese evenly over the tuna and continue to broil until the cheese is melted and beginning to brown, 1 to 2 minutes. Serve.

Serve withRoasted Fingerling Potato Crispson the side.

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Reviews

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评论（1个评论）

Karen4417| 03/17/2021

My mom used to make “tuna burgers”. Tuna, mayonnaise, onion and pickle relish spread on toasted white hamburger buns with Velveeta cheese melted on top. This is blissfully nothing like that. A perfect combination of flavors and comforting without being heavy. I had no anchovies and substituted fresh parsley for dill and it was still great.

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