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Niçoise Tuna Melts

by Dabney Gough

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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. Serves 2

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tomatoes red onions Kalamata olives more more

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 5x3 inches, 1/2 inch thick)
3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère

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.

Serving Suggestions

Serve with Roasted Fingerling Potato Crisps on the side.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 10; Protein (g): 40; Monounsaturated Fat (g): 8; Carbohydrates (g): 23; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1660; Cholesterol (mg): 95; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 116 , pp. 16

March 1, 2012