Tuna-caponata Melt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | French | Fish, Jaw, Sandwiches | 6 | Servings |
INGREDIENTS
| 1 | Jar, 9 3/4 oz olive salad | |
| Drained | ||
| 1 | Can, 8 oz eggplant | |
| Appetizer, caponata | ||
| 2 | Cans, 6 oz solid white tuna | |
| In water, drained | ||
| 1 | lb | Loaf french bread |
| 16 | Slices provolone cheese |
INSTRUCTIONS
Heat oven to 400 degrees. Line a cookie sheet with foil. Pulse olive salad and caponata in a food processor for a few seconds until chunky, or chop with a large knife. Scrape into a medium bowl and stir in tuna. Cut bread in half lengthwise, then crosswise in 4 equal pieces. Spread with tuna mixture and top with provolone cheese. Arrange on prepared cookie sheet. Bake 10 minutes or until cheese melts and starts to brown. typed by jessann :) Posted to MM-Recipes Digest V3 #336 From: jessann doe <jessann@texas.net> Date: Sat, 07 Dec 1996 13:56:27 -0600
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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 19mg
Sodium: 220.7mg
Potassium: 235.3mg
Carbohydrates: 4.8g
Fiber: 2.6g
Sugar: 1.9g
Protein: 9g