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| | Tuna-Caponata Melt
1 Jar (9 3/4 oz) olive salad, drained
1 Can (8 oz) eggplant appetizer (caponata)
two 6 ounce cans of solid white tuna, in water, drained
1 pound Loaf of French bread
16 Slices provolone cheese
Heat oven to 400ºF. Line a cookie sheet with foil. Pulse olive salad and caponata in a food processor for a few seconds until chunky, or chop with a large knife. Scrape into a medium bowl and stir in tuna. Cut bread in half lengthwise, then crosswise in 4 equal pieces. Spread with tuna mixture and top with provolone cheese. Arrange on prepared cookie sheet. Bake 10 minutes or until cheese melts and starts to brown. |
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