For these fancy tuna melts, slices of French bread are spread with a cheesy tuna/artichoke mixture, then baked and broiled until hot and delicious.
I was in my pantry the other day looking for inspiration on what to make for lunch and some cans of tuna and artichokes caught my eye. They, I thought, when mixed with complementary ingredients could be used to make sumptuous melts.
To make the topping for it, I blended cream cheese with a bit of mayonnaise and flavourings, including lemon juice, garlic, herbs and splashes of Tabasco sauce and Worcestershire. The next step was to mix in some sliced green onion, chopped, canned artichoke hearts and some canned, flaked albacore tuna.
As in many of my past recipes using canned albacore tuna, the type I used in today’s recipe was prepared at St. Jean’s Cannery in Nanaimo. It’s a premium, no-water-added product sold at some grocery stores and seafood stores under the St. Jean’s Cannery brand and other ones, such as Raincoast Trading. If you can’t find it, you could use another type of sustainably caught canned tuna.
Preheat oven to 375 F. Line a baking sheet with parchment paper. Set the bread slices on the baking sheet. Note 1: After draining the artichoke hearts, before chopping them, over a sink, give each artichoke heart a good squeeze to remove any excess water in it.
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