Here's my entry in the Mezzetta "Make That Sandwich" contest! This is a pumped up, more gourmet version of one of my favorite lunches – tuna salad made with roasted red peppers with a splash of red wine vinegar dressing. Wish me luck!
Italian Tuna Melt
2 cans of chunk tuna in oil
1/4 cup chopped roasted red pepper strips
2 tbsp finely chopped red onion
2 tsp fresh Italian parsley, finely chopped
1 tbsp capers, drained and chopped
2 tbsp red wine vinaigrette (recipe follows)
thinly sliced provolone cheese
fresh baby spinach
4 slices Tuscan pane bread, sliced 1/2 inch thick (or other rustic white bread)
Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
Brush bread with a bit of olive oil. Toast bread on a baking sheet, about 2 minutes per side. (Or use a grill pan, if you're feeling fancy.)
Meanwhile, in a small bowl, mix tuna, roasted peppers, onion, parsley, capers and vinaigrette with a fork.
Place two slices of toast on a baking sheet. Place half the tuna salad on each slice of toast, then top with provolone cheese.
Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Add fresh spinach and top with second piece of toasted bread.
Red Wine Vinaigrette
2 tbsp Red Wine Vinegar
1/2 cup olive oil
fresh ground black pepper and kosher salt, to taste
Whisk together in a small bowl.
(Sorry for the terrible picture – the good camera is in Colorado with my husband!)
Did you share a "try this" recipe this week? Let me know! I'll add your link!