Open Faced Bell Pepper and Scallion Tuna Melt
Total Time
15 minutes
Prep Time
8 minutes
Cook Time
7 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 2 6- ounce Genova Yellowfin Tuna in Olive Oil in Easy-Open Cans
- 1 red bell pepper (small dice)
- 1 bunch scallions (thinly sliced)
- 4 tablespoons fresh chives (chopped)
- 3-4 tablespoons mayonnaise
- 1 lemon (juiced)
- ½ teaspoon red pepper flakes
- 1 baguette (cut into 4 long slices)
- Olive oil
- 1 clove garlic
- Sliced fontina cheese
- Kosher salt and freshly cracked black pepper
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Preparation
Step 1
In a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, mayo, lemon juice and red pepper flakes and gently stir to combine.
Step 2
Turn the oven to broil.
Step 3
Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil. Place under the broiler for 2 minutes until just starting to toast. Remove and rub the bread with the clove of garlic.
Step 4
Divide the tuna mixture on top of each piece of bread and top with thin slices of the cheese. Transfer back into the oven and broil for 1-2 minutes until the cheese has melted. Remove from the oven, top with additional scallions, season with salt and pepper and serve.
Step 5
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