Mediterranean Tuna Melt

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

Tuna melts are one of my all time favorite comfort foods. It's like a grilled cheese, there is something about melted cheese and warmed bread that makes me feel all warm and fuzzy inside. Tuna melts are a great go to meal when you have no time and no fresh food in the fridge. I always have canned tuna, bread, and cheese in my kitchen. Tonight's recipe is a jazzed up version with a Mediterranean twist: garbanzos, capers, and green olives. I've made this open faced sandwich many times and it's absolutely delicious. To make it for dinner, read more