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Tuna Niçoise Melt

4.0

3 tablespoons mayonnaise

3 tablespoons reduced-fat plain strained (Greek-style) yogurt

1 tablespoon Dijon mustard

1 tablespoon red-wine vinegar

2 (5-ounce) cans no-salt-added water-packed white tuna, drained and flaked

4 large hard-boiled eggs, finely chopped

2 tablespoons finely chopped fresh basil, plus more for garnish

2 tablespoons finely chopped white onion

½ cup Niçoise or Kalamata olives, pitted and sliced, divided

4 slices country-style whole-wheat sourdough bread (about ¾-inch thick)

2 tablespoons extra-virgin olive oil

2 medium plum tomatoes, sliced (about 1 cup)

½ cup shredded fontina cheese

Preheat oven to broil with rack in top third position. Line a large baking sheet with foil. Combine 3 tablespoons mayonnaise, 3 tablespoons yogurt, 1 tablespoon mustard and 1 tablespoon vinegar in a large bowl; stir well.
Add flaked tuna, chopped eggs, 2 tablespoons basil, 2 tablespoons onion and ⅓ cup olives to the mayonnaise mixture; gently stir until thoroughly combined.
Brush both sides of 4 bread slices with 2 tablespoons oil; place on the prepared baking sheet. Broil until toasted, 1 to 2 minutes. Remove from oven. Mound each slice with a generous ½ cup tuna mixture. Arrange sliced tomatoes on the sandwiches; sprinkle with ½ cup cheese (about 2 tablespoons each). Broil until the cheese is melted and bubbly, 3 to 4 minutes. Top with the remaining 2 tablespoons olives. Garnish with basil, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥪Sandwich

Cuisine🇫🇷French

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 27 weeks ago

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