5 from 3 votes
Spinach and Artichoke Tuna Melts
Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
6
-8 servings
Course:
Lunch
Ingredients
- 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
Instructions
- 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.
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- slightly adapted from Every Day with Rachael Ray May 2012
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