s SPINACH AND ARTICHOKE TUNA MELTS *****
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s SPINACH AND ARTICHOKE TUNA MELTS *****
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Ingredients
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Instructions *** 7-16-2012 excellent, great, yummy.....used 2 cans regular solid canned tuna and store only had sharp provolone *** 4 servings Ingredients 2 can (about 5 oz each) italian tuna, drained and flaked 1 14 ounce can artichoke hearts in water, drained well and chopped 1 10 ounce box thawed frozen chopped spinach, drained well and pulled apart 1 1/2 lemons juiced 1/2 red onion, finely chopped 2 ribs celery hearts, finely chopped 1/4 cup EVOO 1/4 cup chopped fresh parsley 3 tablespoons capers, drained 2 cloves garlic, grated pepper 4 large ciabatta rolls 2 cups shredded mild provolone sliced tomato for topping Directions Position a rack in the center of the oven and preheat to broiler. In a bowl, combine the tuna, artichoke hearts, spinach, lemon juice, onion, celery, EVOO, parsley, capers and garlic; season with pepper. Split the ciabatta rolls and arrange on a baking sheet. Top the bottoms with even mounds of tuna salad and cheese. Broil to melt the cheese and toast the roll tops. Add the sliced tomato to the sandwiches, cover with the roll tops and serve. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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