Ingredients
1 loaf Italian or French bread (about 14 oz.)3 6-oz. cans solid white tuna in water, drained
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh parsley
1/4 cup kalamata or other black olives, pitted and chopped
Salt and pepper
4 ounces shredded mozzarella
Preparation
Set oven rack 4 inches from broiler and preheat. Line a rimmed
baking sheet with foil. Slice bread loaf into thirds, then slice each
third in half lengthwise so you have 6 equal pieces.
Flake tuna in a medium bowl. Stir in oil, lemon juice, parsley and
olives. Season with salt and pepper. Spread tuna mixture evenly over
each piece of bread and sprinkle with cheese.
Place on baking sheet and broil until cheese is bubbling, 1 to 2 minutes. Serve immediately.
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