Tuna and Tomato Open Faced Melts Salmon and Tomato Open Face Melts or Chicken and Tomato Open Face Melts or Roast Beef and Tomato Open Face Melts
Portion Size: 1 open faced sandwich
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups Tuna, (or other cooked diced/sliced meat) | water packed drained |
| 1/4 cup red onion | Washed, peeled and finely chopped |
| 2 tablespoon capers | |
| 1 tablespoon fresh lemon juice | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon dried oregano | |
| 8 large slices tomato (or 16 if they are small) | Washed and sliced |
| 1/2 cup light mayonnaise | |
| 8 slices Provolone cheese | |
| 8 slices crusty bread |
Directions:
| Steps: | Directions: | Critical Control Point/Quality Assurance |
| 1 | Mix together tuna, capers, lemon, oregano, salt, onion, and mayonnaise in a small bowl | |
| 2 | Heat broiler, with rack in highest position. | |
| 3 | Arrange bread on baking sheet. Divide tuna salad evenly among slices. Top with tomatoes and then cheese. Broil until cheese is golden brown and bubbly. (About 3-4 minutes). |
Posted in Seafood Lunch Recipes
