Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.
Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week. It mixes canned tuna with chickpeas, green olives, and capers and uses a mustard and olive oil base rather than mayo. Shredded Parmesan cheese on top gets nice and crispy in the broiler. For the recipe and more photos, read more.
This sandwich comes together in less than half an hour, but the unusual flavor makes it disproportionately impressive. I served it with a Greek spinach salad, which was a nice counterpart. In addition to the Parmesan, you can also melt crumbled feta cheese over the top for some added flavor, and if you have leftover tuna salad, it's also great served over lettuce.
- 2 cans (6 ounces each) chunk light tuna packed in water, drained
- 1 can (15 1/2 ounces) chickpeas, drained and rinsed
- 1/4 cup minced red onion
- 1/4 cup fresh lemon juice
- 1/4 cup chopped green olives
- 2 tbsp. capers, rinsed
- 1 tbsp. olive oil
- 1 tbsp. Dijon mustard
- Salt and pepper
- 1 loaf (8 ounces) Italian bread, split lengthwise
- 1/2 cup grated Parmesan cheese
- Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper.
- Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.