the goods:
3 cans (7 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread (I used sourdough)
8 slices tomato
4 slices provolone
Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
Arrange bread on a baking sheet and spread a little mayonnaise on each slice.
Divide tuna salad evenly among slices.
Top each with 2 slices tomato.
Finish by topping with 1 slice cheese.
Broil until cheese is golden brown and melted, 3 to 4 minutes.
1 comment:
May I please one of your images from your Tuna Mayo Sandwich? I won't be using it for commercial use, it's for a school project
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