Tuna-caponata melt
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar (9 3/4 oz) olive salad, | |
| Drained | ||
| 1 | Can (8 oz) eggplant | |
| Appetizer (caponata) | ||
| 2 | Cans (6 oz) solid white tuna | |
| In water, drained | ||
| 1 | pounds | Loaf french bread |
| 16 | Slices provolone cheese | |
Directions
Heat oven to 400 degrees. 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.
typed by jessann :)
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