Provencal Tuna Melt Tartine

Name: Provencal Tuna Melt Tartine
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 large egg; 1 can (140 g) oil-packed tuna, drained; 2 tsp dijon mustard; 1 tbsp capers, rinsed and chopped; 1 small shallot, finely diced; 1 tsp lemon juice; 1 tbsp extra-virgin olive oil; 2 country sourdough, thick slices; 1 garlic clove, halved; 80 g gruyere, coarsely grated; 1 tbsp chives, snipped; to taste black pepper

An open-faced answer to the lunchroom tuna melt — oil-packed tuna mashed with capers, dijon, and a soft-boiled egg, piled on grilled country bread under a blistered sheet of gruyere.

nut-free
high-protein
pescatarian
contains-fish
contains-dairy
contains-eggs

Ingredients

large egg1
oil-packed tuna, drained1 can (140 g)
dijon mustard2 tsp
capers, rinsed and chopped1 tbsp
shallot, finely diced1 small
lemon juice1 tsp
extra-virgin olive oil1 tbsp
country sourdough, thick slices2
garlic clove, halved1
gruyere, coarsely grated80 g
chives, snipped1 tbsp
black pepperto taste

Steps

Cook and prepare the egg.
Lower the egg into simmering water and cook for 7 minutes for a just-set yolk. Cool under cold water, peel, and roughly chop.
Mix the tuna filling.
In a bowl, flake the tuna with a fork. Stir in dijon, capers, shallot, lemon juice, and olive oil, then fold through the chopped egg. Season with pepper.
Toast and rub the bread.
Toast the sourdough until golden and rub each warm slice with the cut side of the garlic clove.
Broil tuna melts.
Heat the broiler. Pile the tuna salad onto the toasts and blanket with gruyere. Broil until the cheese blisters and browns at the edges, 2 to 3 minutes.
Finish with chives and pepper.
Finish with chives and a crack of pepper. Eat while the cheese still pulls.

Nutrition

Nutrition, per serving. 520 calories. Protein 35 grams, 26 percent. Carbs 35 grams, 26 percent. Fat 28 grams, 47 percent. Fiber 3 grams, sugar 3 grams, saturated fat 10 grams, sodium 900 milligrams. Estimated from ingredients.