Back of '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: Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper. 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. View 9 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Comments hl 9 years will def try this... dmtroyer 9 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 9 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 9 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 9 years I don't eat tuna, but that looks beautiful. mdela 9 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 9 years Your salad looks really good too! kiwitwist 9 years sounds good minus the chickpeas lorr878 9 years yummmmmmmm femmefatale 9 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 9 years Garbanzos, no way. celebrity_soup 9 years mmmm, chickpeas must add a nice flavor to this ElizabethRae 9 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 9 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 9 years oops. . .i mean ElizabethRae bigbrowneyes 9 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 9 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 9 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 9 years Do you think subbing in Black olives would be okay? ElizabethRae 9 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 9 years I love everything about this sandwich! emalove 9 years I like tuna, but I've always had an aversion to tuna melts. I don't know why. x_juicyfruit 9 years Yummy! I'd love to try that. partysugar 9 years I've made this sandwich several times and I love it! hebrew-hunny 9 years sounds like a delicious variation on an old stand by.