Ultimate Tuna Melt
1/2 cup drained canned artichoke hearts finely chopped
1/4 cup sliced green onions
1 tbl fresh lemon juice
1 tsp olive oil
1/2 tsp dried oregano
1/8 tsp black pepper
1/8 tsp ground red pepper
1 can albacore tuna in water (6-ounce) lightly
drained and flaked
2 x English muffins split and toasted
6 tbl grated provolone cheese (1-1/2 ounces)
You can substitute Swiss or cheddar cheese
for the provolone. It's important to use the
albacore tuna called for in the recipe;
albacore is a firm, white tuna that holds up
better than flaked tuna.
When picking lemons, look for ones that are
firm with skin that is smooth and bright.
They will keep for two to three weeks if stored
in a plastic bag in the refrigerator.
To get more juice out of your fruit, let the
lemon return to room temperature, and then roll
it across the countertop while applying pressure
with the palm of your hand.
You'll get about 3 tablespoons of juice from one
lemon.
Since you only need 1 tablespoon of juice for this
recipe, you can either squeeze just one-half of the
lemon (and section the rest for use in drinks), or
you could squeeze the entire lemon and store the
remaining juice in an airtight container in the
refrigerator for up to five days.
1. Preheat broiler.
2. Combine first 8 ingredients in a medium bowl.
Divide evenly among muffin halves; sprinkle with cheese.
Place on a baking sheet; broil 5 inches from heat
for 4 minutes or until golden brown.
Yield: 2 servings
(serving size: 2 muffin halves).
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