Ultimate Tuna Melt
1/2 cup drained canned artichoke hearts finely chopped
1/4 cup sliced green onions
1 Tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp dried oregano
1/8 tsp black pepper
1/8 tsp ground red pepper
1 can albacore tuna in water (6-ounce) lightly drained and flaked
2 English muffins split and toasted
6 Tbsp grated provolone cheese (1-1/2 ounces)
You can substitute Swiss or cheddar cheese for the provolone. It's important
to use the albacore tuna called for in the recipe; albacore is a firm, white
tuna that holds up better than flaked tuna.
When picking lemons, look for ones that are firm with skin that is smooth and
bright. They will keep for two to three weeks if stored in a plastic bag in
the refrigerator. To get more juice out of your fruit, let the lemon return
to room temperature, and then roll it across the countertop while applying
pressure with the palm of your hand. You'll get about 3 tablespoons of juice
from one lemon. Since you only need 1 tablespoon of juice for this recipe,
you can either squeeze just one-half of the lemon (and section the rest for
use in drinks), or you could squeeze the entire lemon and store the
remaining juice in an airtight container in the refrigerator for up to five
days.
Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly
among muffin halves; sprinkle with cheese. Place on a baking sheet; broil
5 inches from heat for 4 minutes or until golden brown. Yield: 2 servings
(serving size: 2 muffin halves).
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