Spinach and Artichoke Tuna Melts

Name: Spinach and Artichoke Tuna Melts
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 -8 servings
Ingredients: 2 cans; 1 can; 10 oz. spinach; 1 1/2 lemon; 1/2 red onion; 2 celery ribs; 1/4 cup extra virgin olive oil; 1/4 cup parsley; 3 tablespoons capers; 2 cloves garlic; black pepper; 6-8 ciabatta rolls; 6-8 lices provolone cheese; tomato

User Reviews

5

3 reviews

Excellent

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 -8 servings
Course
Lunch

Spinach and Artichoke Tuna Melts

Heidi Pena

Report

Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

2 cans 5 oz each tuna, drained and flaked
1 can 14 oz artichoke hearts, drained adn chopped
10 oz. spinach thawed and squeezed dry, frozen
1 1/2 lemon juiced, plural
1/2 red onion finely chopped
2 celery ribs chopped
1/4 cup extra virgin olive oil
1/4 cup parsley chopped, fresh
3 tablespoons capers drained
2 cloves garlic grated or finely chopped
black pepper
6-8 ciabatta rolls
6-8 lices provolone cheese
tomato for topping, sliced

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preheat the broiler.
In a large bowl, combine the tuna, artichoke hearts, spinach, lemon juice, chopped red onion, chopped celery, extra virgin olive oil, chopped parsley, capers and garlic. Season with pepper.
Split the ciabatta rolls. Place the bottom halves on a baking sheet and add the tuna mixture to the bread. Top with the cheese. Place the bread tops on the baking sheet. Place under the broiler until the cheese is melted and the tops are toasted.
Top the sandwiches with the sliced tomato and the bread tops and serve.
------------------
slightly adapted from Every Day with Rachael Ray May 2012