Ingrédients pour Rachael Ray's Tuna Melt Sammie
- 1 (5 ounce) can tuna, drained
- Water Packed Artichoke Hearts
- Sun Dried Tomato
- Black Olives
- 1 tablespoon capers
- Flat Leaf Parsley
- 1 tablespoon finely chopped shallots
- Baby Arugula
- Lemon
- Olive Oil
- Freshly ground black pepper to taste
- Provolone Cheese
- 1 ciabatta roll
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Comment préparer Rachael Ray's Tuna Melt Sammie
- Preheat panini press or cast iron skillet to medium-high heat. If using a skillet, have a second heavy skillet or a brick wrapped in foil ready for pressing.
- In a medium bowl, gently flake 1 (5 ounce) can of tuna.
- Add 1/2 cup chopped artichoke hearts, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), 1/4 cup chopped Kalamata olives, 1 tablespoon capers, 2 tablespoons chopped fresh parsley, 1 tablespoon finely chopped shallots, and 2 cups baby arugula.
- Drizzle with 2 tablespoons olive oil and 1 tablespoon lemon juice. Season generously with freshly ground black pepper.
- Gently toss to combine all ingredients.
- Slice a ciabatta roll in half lengthwise.
- Layer half of 4 ounces of sliced provolone cheese (or your favorite melting cheese) on the bottom half of the ciabatta.
- Evenly spread the tuna salad over the cheese.
- Top with the remaining cheese and the top half of the ciabatta.
- If using a panini press, cook for 3-5 minutes, or until golden brown and the cheese is melted and bubbly. If using a skillet, press down firmly with the second skillet or brick and cook for 4-6 minutes per side, or until golden brown and the cheese is melted and bubbly.
- Let cool slightly before slicing into 4 sections and serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
10g
Fat
54g
Carbs
6g
