Name: Provencal Tuna Melt
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive-oil packed tuna, untrained - 1 (6 ounce) can; Red bell pepper, cut into 1/4-inch pieces - ¼; Scallions, green parts only, diced - 2; Capers, drained and coarsely chopped - 2 teaspoons; Minced fresh thyme - 1 teaspoon; Lemon, juiced - ½; Mayonnaise - 2 tablespoons; Red pepper flakes - 1 pinch; Ciabatta bread - 4 slices; Olive oil, or to taste - 1 teaspoon; Fresh Asiago, or more to taste - 2 slices

Ingredients for - Provencal Tuna Melt

1. Olive-oil packed tuna, untrained 1 (6 ounce) can

2. Red bell pepper, cut into 1/4-inch pieces ¼

3. Scallions, green parts only, diced 2

4. Capers, drained and coarsely chopped 2 teaspoons

5. Minced fresh thyme 1 teaspoon

6. Lemon, juiced ½

7. Mayonnaise 2 tablespoons

8. Red pepper flakes 1 pinch

9. Ciabatta bread 4 slices

10. Olive oil, or to taste 1 teaspoon

11. Fresh Asiago, or more to taste 2 slices

How to cook deliciously - Provencal Tuna Melt

1 . Stage

Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.

2 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

3 . Stage

Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.

4 . Stage

Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.

5 . Stage

Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.