Tuna Melts

Ingredients

4 cans (5 oz. each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 t. capers, rinsed and drained (I don't like capers so I left out this ingredient)
1 T fresh lemon juice
1/2 t. coarse salt
1 t. ground pepper
1/4 t. dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Preparation

1. 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.

2. 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.

** I've been making this for lunches by myself this week and I find that one serving is enough for me. So I just keep the tuna mixture in a container in the fridge and broil up individual servings with bread, cheese and tomato when I want one. It's pretty tasty, easy and light. **

*Recipe from Everyday Food Issue 72

- Sarah