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'Wich of the Week: Mediterranean Tuna Melt

'Wich of the Week: Mediterranean Tuna Melt

Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.

Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week. It mixes canned tuna with chickpeas, green olives, and capers and uses a mustard and olive oil base rather than mayo. Shredded Parmesan cheese on top gets nice and crispy in the broiler. For the recipe and more photos,

.

This sandwich comes together in less than half an hour, but the unusual flavor makes it disproportionately impressive. I served it with a Greek spinach salad, which was a nice counterpart. In addition to the Parmesan, you can also melt crumbled feta cheese over the top for some added flavor, and if you have leftover tuna salad, it's also great served over lettuce.

Mediterranean Tuna Melt
From Everyday Food

Serves 4.

Ingredients:

  • 2 cans (6 ounces each) chunk light tuna packed in water, drained
  • 1 can (15 1/2 ounces) chickpeas, drained and rinsed
  • 1/4 cup minced red onion
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped green olives
  • 2 tbsp. capers, rinsed
  • 1 tbsp. olive oil
  • 1 tbsp. Dijon mustard
  • Salt and pepper
  • 1 loaf (8 ounces) Italian bread, split lengthwise
  • 1/2 cup grated Parmesan cheese


Directions:

  1. Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper.
  2. Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.


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Join The Conversation
hl hl 7 years
will def try this...
dmtroyer dmtroyer 7 years
Two observations: The fresh lemon juice is key here. I glanced over this and not only was mine lacking depth, it was pretty dry. Also, be very careful not to over-broil this one, it isn't so good without some moisture.
GiggleSugar GiggleSugar 7 years
I love the addition of chick peas to this. I usually make my tuna sandwiches with the Italian packed-in-oil kind, so if I didn't wanna eat a fat bomb, but want the flavor, adding the cp's might be a nice compromise. Okay, I'm officially starving now. Sandwich time!!!! :drool:
milosmommy milosmommy 7 years
I can't wait to try it. I love capers. I'll order something at a restaurant just because it has capers in it. lol
Angelica Angelica 7 years
I don't eat tuna, but that looks beautiful.
mdela mdela 7 years
Yum, yum, yum! I'm preggers and have been having a hard time staying away from tuna. I cannot wait to eat this sandwich! ha!
tinybubbles tinybubbles 7 years
Your salad looks really good too!
kiwitwist kiwitwist 7 years
sounds good minus the chickpeas
lorr878 lorr878 7 years
yummmmmmmm
femmefatale femmefatale 7 years
Yeah finally something without mayo! I'm going try this. Girlfriday--I use capers in my pasta sauces and salads. They are delish!
chiefdishwasher chiefdishwasher 7 years
Garbanzos, no way.
celebrity_soup celebrity_soup 7 years
mmmm, chickpeas must add a nice flavor to this
ElizabethRae ElizabethRae 7 years
Thanks for the tip bigbrowneyes. I'm going to have to try them. The canned ones sound like the way to go. I've just got to find a way to hide them so that my husband won't know what he's eating :) And girlfriday, capers are GREAT for flavoring. I cook them with chicken medallions, cream cheese and lemon juice (you can add onion too)and serve with cous cous or rice or toss with pasta. I see capers paired with lemon a lot. I think they complement each other well.
i-am-elle i-am-elle 7 years
Mmmm I love tuna. I'm allergic to fresh fish, but for some reason I can eat canned tuna. So hurray for a fish recipe I can actually eat! :)
bigbrowneyes bigbrowneyes 7 years
oops. . .i mean ElizabethRae
bigbrowneyes bigbrowneyes 7 years
ElizabethRah, No worries about not using chickpeas but they are great sources of protein. You don't have to cook them if you buy them canned. They are great on a salad or in hummus. You can also buy them dry for less. I love to use them in Indian food. So cheap and healthy.
Food Food 7 years
girlfriday - capers last a really long time, sort of like pickles. I can't say "forever" but they'll definitely be fine for quite some time. as far as what you can use them in, i love them in salads and this carrot side looks good too!
girlfriday girlfriday 7 years
This sounds delicious! I'll have to try it sometime. Although, I don't think I've ever cooked with capers in my life. What else can you use them for? How long will a jar last?
GirlC GirlC 7 years
Do you think subbing in Black olives would be okay?
ElizabethRae ElizabethRae 7 years
That looks delish! But I am starting to feel like a pea outcast. Do a lot of people keep chickpeas hanging around? I can honestly say that I don't recall ever buying them or cooking with them. Maybe I'm just not cool enough to know about it yet. :(
JovianSkies JovianSkies 7 years
I love everything about this sandwich!
emalove emalove 7 years
I like tuna, but I've always had an aversion to tuna melts. I don't know why.
x_juicyfruit x_juicyfruit 7 years
Yummy! I'd love to try that.
partysugar partysugar 7 years
I've made this sandwich several times and I love it!
hebrew-hunny hebrew-hunny 7 years
sounds like a delicious variation on an old stand by.
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