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Spinach and Artichoke Tuna Melt | Taste and Tell
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Spinach and Artichoke Tuna Melts

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

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.
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  • slightly adapted from Every Day with Rachael Ray May 2012