Open Faced Bell Pepper and Scallion Tuna Melt
Ingredients
- 2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil
- 1 red bell pepper, small dice
- 1 bunch scallions, thinly sliced
- 4 tablespoons fresh chives, chopped
- 1 lemon, juiced
- ½ teaspoon red pepper flakes
- 1 baguette, cut into 4 long slices
- Olive oil
- 1 clove garlic
- Sliced fontina cheese
- Kosher salt and freshly cracked black pepper
Description
- n a large bowl, combine the tuna, bell pepper, almost all of the scallions (leaving a few for garnish), chives, lemon juice and red pepper flakes and gently stir to combine.
- Turn the oven to broil.
- Arrange the sliced bread on a baking sheet and drizzle the bread with olive oil. Place under the broiler for 2 minutes until just starting to toast. Remove and rub the bread with the clove of garlic.
- Divide the tuna mixture on top of each piece of bread and top with thin slices of the cheese. Transfer back into the oven and broil for 1-2 minutes until the cheese has melted. Remove from the oven, top with additional scallions, season with salt and pepper and serve.
