Artichokes are often called in as a meat slash fish substitute, thanks to their meaty slash fishy (you know, in a good way!) texture. Which makes it all the more whoa when you pair them with oil-packed tuna. Because they’re marinated, these artichokes already have a shipping-container-load of flavor. And their tangy, herby vinaigrette serves as the dressing we no longer need to make. In fact, you don’t even need salt or pepper in this recipe, a sentence I have never typed, and will probably never type again. If cheddar isn’t your scene—or you don’t have it around—pepper jack, provolone, Swiss, or low-moisture mozzarella would all be great. And any bread works, but something fluffy and plush, like brioche or challah, is especially awesome. —Emma Laperruque
Test Kitchen Notes
Adapted with permission fromBig Little Recipesby Emma Laperruque, published by Ten Speed Press, 2021. —The Editors
Watch This Recipe
Tuna Artichoke Melt
(12-ounce/340-gram) jar marinated artichokes, marinade reserved
(5-ounce/140-gram) can oil-packed tuna, drained
In This Recipe
Broil the bread on a baking sheet until both sides are deeply golden brown. Roughly chop the artichokes, then add to a bowl with the tuna. Mash with a fork, adding artichoke marinade as needed until it’s like tuna salad. Divide among the toasts, then top with sharp cheddar. Broil until the cheese is melty and blistering.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.