Nicoise Tuna Melts

Nicoise Tuna Melts are a delicious and satisfying dish that combines the classic flavors of a Nicoise salad with a comforting tuna melt. Made with water-packed tuna, diced tomatoes, red onions, Kalamata olives, fresh dill, and a touch of red-wine vinegar and olive oil, the tuna mixture is packed with flavor.

To prepare this dish, you start by positioning a rack in your oven and heating the broiler on high. While the broiler heats up, you mix together the tuna, tomatoes, red onions, olives, dill, vinegar, olive oil, anchovy, salt, and pepper in a bowl, creating a savory and tangy tuna filling.

Next, you place slices of artisanal boule-type bread on a rimmed baking sheet and toast them under the broiler until they become nicely toasted. Once toasted, you flip the bread slices over and spread the tuna mixture evenly over each slice. To add an extra layer of deliciousness, you sprinkle finely grated Comté, Emmentaler, or Gruyère cheese over the tuna.

The baking sheet goes back under the broiler until the cheese is melted and starts to turn golden brown, creating a bubbly and cheesy topping. The final result is a mouthwatering Nicoise Tuna Melt with a perfect balance of textures and flavors.

Nicoise Tuna Melts are perfect for a quick and easy lunch or dinner. They are versatile and can be enjoyed on their own or paired with a side salad or soup. These melts are a wonderful way to enjoy the flavors of a classic Nicoise salad in a warm and comforting sandwich form.

SERVES: 2

INGREDIENTS:

• 1 5-oz. can water-packed tuna, well drained
• 1/4 cup small-diced tomato
• 2 Tbs. minced red onion
• 1 Tbs. chopped Kalamata olives
• 1 Tbs. chopped fresh dill
• 1 1/2 tsp. red-wine vinegar
• 1 tsp. extra-virgin olive oil
• 1 small anchovy, minced (about 1/2 tsp.)
• 1/4 tsp. kosher salt
• Freshly ground black pepper
• 2 slices artisanal boule-type bread (about 5×3 inches, 1/2 inch thick)
• 3 oz. (1 cup) finely grated Comté, Emmentaler, or Gruyère

INSTRUCTIONS:

1. Position a rack 4 inches from the broiler element and heat the broiler on high.
2. In a medium bowl, combine the tuna, tomato, red onion, olives, dill, vinegar, olive oil, anchovy, 1/4 tsp. salt, and a few grinds of pepper.
3. Put the bread on a rimmed baking sheet and broil until nicely toasted, 30 seconds to 1 minute.
4. Remove the pan from the broiler, flip the bread over, and spread the tuna mixture evenly over each slice.
5. Sprinkle the cheese evenly over the tuna and continue to broil until the cheese is melted and beginning to brown, 1 to 2 minutes.
6. Serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 470 calories | 40G Protein | 23GCarb | 23G total fat | 10GSat Fat |
  8GMono Fat | 2.5G Poly Fat | 95MG chol | 1,660MGSodium | 3GFiber

NOTES:

• This open-face sandwich is an inspired cross between a classic tuna melt and a Niçoise salad. A boule—a round loaf of crusty white bread—makes a sturdy base for the sandwich. Don’t skip the anchovy; it adds a subtle depth of flavor.