ONLINE EXTRA: Kicked Up Tuna Melt

Kicked Up Tuna Melt

4 6-ounce cans solid white tuna packed in water, drained

½ cup kalamata or other brine-cured black olives, pitted and minced

¼ cup plus 1 tablespoon mayonnaise, plus more for spreading

¼ cup finely chopped red onion

1 tablespoon plus 1 teaspoon capers, drained

1 tablespoon plus 1 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

½ teaspoon salt

4 slices rustic white bread, or other dense white bread

2 medium tomatoes, sliced, or 8 tomato slices

4 ounces provolone cheese, thinly sliced

Preheat the broiler and position the oven rack about 6 inches from the broiler.

Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.

Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of provolone.

Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.

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