INGREDIENTS
1 1/2 pounds tuna
1/2 cup kalamata olives, pitted and minced
1/4 cup plus 1 TBS mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
1 TBS plus 1 tsp capers, drained
1 TBS plus 1 tsp freshly ground black pepper
1 TBS lemon juice
1/2 tsp salt
4 slices rustic white bread
2 medium tomatoes, sliced (8 slices)
4 ounces provolone cheese, thinly sliced
DIRECTIONS
Preheat broiler and position oven rack 6-inches from broiler.
Combine tuna, olives, mayonnaise, red onion, capers, pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
Arrange bread slices on work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each.
Divide the tuna salad evenly among the 4 bread slices over the tomatoes.
Top the salad with slices of provolone.
Place sandwiches on a sheet tray and place under broiler.
Cook until cheese is golden and bubbly, about 5 minutes.
Yield: 4 sandwiches
