TUNA MELTS WITH OLIVES & LEMON
“Tuna packed in oil has a firmer, silkier texture than water-packed. You’ll notice there’s no mayo. Instead use the oil the tuna comes in to give this salad rich flavor, plus a lot of lemon to brighten it.”
TOTAL TIME 25 min.
1. Preheat broiler.* Arrange bread slices on a baking sheet. Broil 4 inches from heat 2 minutes or until lightly toasted, turning once.
In a medium bowl combine undrained tuna, olives, cornichons, lemon zest and juice, mustard, and ¹∕4 tsp. black pepper. Stir to combine and break up tuna.
2. Divide tuna mixture among bread slices; top with cheese. Broil 1 ¹∕2 to 2 minutes or until cheese melts. If desired, top with watercress. Makes 4 servings.
EACH SERVING 644 cal,
24 g fat, 75 mg chol, 1,397 mg sodium, 58 g carb, 4 g fiber,
4 g sugars, 44 g pro.
❋ TIP Anna loves to use her toaster oven on days when she can’t wait for the oven to heat up. Toast 10 minutes, turning once. Top with tuna mixture and cheese; toast 5 minutes more.