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Spinach and Artichoke Tuna Melts

Total Time: 20 minutes
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Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.

Spinach and Artichoke Tuna Melts on Taste and Tell



Do you know what I miss?  I remember the days when we would spend about $50 a week on groceries.  Granted, there were only 2 of us back then, but I feel like every week our grocery bill keeps getting higher and higher.

I don’t know why, but I’m not normally drawn to recipes with tuna fish.  It’s sad, because I do like a good tuna fish sandwich.  But in over 5 years of recipes here on Taste and Tell, I can only find 3 times that I’ve made a tuna fish based recipe.  I’m starting to think that this needs to change, because you know what is pretty inexpensive?  Canned tuna!

Spinach and Artichoke Tuna Melt | Taste and Tell

I actually am on a “clean out the freezer” kick right now, and for some reason, I found several bags of frozen spinach hiding in there.  So I basically killed two birds with one stone with this recipe – used up some of that spinach, and added an inexpensive protein to our dinner!  I really wasn’t in the mood for this the night we had them for dinner, (you never know with pregnancy!), but I still ate a sandwich and actually really liked it.  More than I thought I would.  These aren’t your typical tuna sandwiches.  The filling is a lot lighter without a mayo-based sauce.  But there is still lots of flavor there.

This recipe does make enough to feed a small army – just warning you.  The original recipe says that it feeds 4, but that would have been 4 humongous sandwiches!!  We had plenty of leftovers, but that’s ok, because they made great sandwiches for lunch the next day!



Spinach and Artichoke Tuna Melt | Taste and Tell

Spinach and Artichoke Tuna Melts

5 from 1 vote
Author: Deborah Harroun
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6 -8 servings
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Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.

Ingredients

  • 2 cans 5 oz each tuna, drained and flaked
  • 1 can 14 oz artichoke hearts, drained adn chopped
  • 10 oz. frozen spinach thawed and squeezed dry
  • 1 1/2 lemons juiced
  • 1/2 red onion finely chopped
  • 2 ribs celery chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons capers drained
  • 2 cloves garlic grated or finely chopped
  • pepper
  • 6-8 ciabatta rolls
  • 6-8 slices provolone cheese
  • sliced tomatoes for topping

Instructions

  • Preheat the broiler.
  • In a large bowl, combine the tuna, artichoke hearts, spinach, lemon juice, chopped red onion, chopped celery, extra virgin olive oil, chopped parsley, capers and garlic. Season with pepper.
  • Split the ciabatta rolls. Place the bottom halves on a baking sheet and add the tuna mixture to the bread. Top with the cheese. Place the bread tops on the baking sheet. Place under the broiler until the cheese is melted and the tops are toasted.
  • Top the sandwiches with the sliced tomato and the bread tops and serve.
  • ------------------
  • slightly adapted from Every Day with Rachael Ray May 2012

More twists on the classic tuna sandwich:

Tuscan Tuna and White Bean Sandwiches from Spache the Spatula
Pesto Tuna Salad with Sun Dried Tomatoes from The Curvy Carrot
French-Style Tuna Melts from Taste and Tell
Tuna Salad Lettuce Wraps with Capers and Tomatoes from Kalyn’s Kitchen
Tarragon and Shallot Tuna Salad Sandwich with Avocado from Natalie’s Daily Crave

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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Comments

  1. Betsy Dunn says

    5 stars
    Ok… I tweaked this a bit… made it into a DIP and it was a crowd pleaser!!!!! I doubled the tuna, Left out olive oil, added some mayo, and Giardiniera (amazing if you want a kick)! It’s going to be a staple for both tuna melts and dip!!!!!

    Reply

  3. Joanne says

    I remember when I used to spend 50 bucks on groceries also. For ONE. sigh. Gotta love NYC prices. This sandwich sounds like the perfect cheap and delicious meal!

    Reply

  7. Heather of Kitchen Concoctions says

    I agree! Why are groceries so darn expensive! I don’t cook with canned tuna much except in traditional tuna fish sandwiches, so this would be a great change of pace. And in my book you can never go wrong with spinach/artichoke flavor combinations!

    Reply

  8. Jennifer @ Mother Thyme says

    I miss those $50 a week grocery trips too! And even as much as I try to plan it just doesn’t seem to work out that way. I could seriously eat tuna everyday! When I was pregnant I craved it and I looked forward to eating it once a week. I still can’t get enough of it so this delicious sandwich is definitely on my list to make. 🙂

    Reply