|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A little fine tuning and one secret ingredient - fried capers - sets this tuna melt apart from others. Make sure to keep the tuna melt under the broiler long enough for the cheese to get slightly browned and crispy on top.
Crispy capers are simply capers quickly fried in olive oil. They have a slightly crispy texture and addictive salty flavor. Crispy capers are also delicious tossed into pasta and served over pork chops.
Types of Canned Tuna
- Confused by all the different types of canned tuna at the market? Here's the lowdown.
- Canned tuna often comes from albacore, skipjack, bluefin and yellowfin tuna. Which flavor you like best is a matter of personal taste, but keep in mind that the flavor can vary since not every albacore tuna out there tastes the same.
- Tuna comes in solid, chunk and flaked varieties. Solid should have a larger piece of tuna in the can. Chunk tuna has pieces of tuna and flaked has a soft, shredded texture.
- Tuna is packed in water or oil. Oil-packed tuna tends to be more flavorful.
What are Capers?
Capers are the flower bud on a bush native to the Mediterranean. The buds are sun-dried then pickled in vinegar brine. Capers are usually quite small, but stemmed caperberries are as large as an olive. It is often recommended that capers are rinsed before eating because they are so salty.
- 2 5-ounce cans of tuna (ideally packed in oil)
- 1/4 cup mayonnaise
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon caper juice
- 3 tablespoons red onion, finely chopped
- 3 tablespoons celery, finely chopped
- 1/4 cup parsley or dill, finely chopped
- 3 tablespoons capers, rinsed and drained
- 4 slices bread
- 1/2 pound cheese (Cheddar is a classic choice, Manchego, or a blend of Manchego and Cheddar, is also a delicious as is Swiss cheese.)
Gather the ingredients.
In a medium bowl, mix tuna with mayonnaise, 3 tablespoons extra-virgin olive oil, caper juice, red onion, celery, and parsley or dill. Add salt and pepper to taste. Set aside.
In a small saucepan over medium-high, heat the remaining 2 tablespoons of olive oil. Add the capers and cook, stirring or shaking occasionally, until the capers are crisp about 4 minutes. There is a fine line between a crispy caper and a burnt caper, so keep your eye on the pan and use your nose as a guide
Lay out 4 slices of bread. Drizzle with olive oil or spread with mayonnaise.
Spread tuna evenly over each slice. Top each slice generously with cheese.
Place under the broiler, keeping an eye on the bread and rotating as necessary, until the cheese is completely melted and browned slightly on top.
Pull out of the oven and top with crispy capers before serving.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.