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Prep time
5 minutes
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Cook time
10 minutes
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makes
4 slices
Author Notes
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 from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, 2021. —The Editors
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Tuna Artichoke Melt
Ingredients
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4
slices bread
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1
(12-ounce/340-gram) jar marinated artichokes, marinade reserved
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1
(5-ounce/140-gram) can oil-packed tuna, drained
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4
slices cheddar
Directions
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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 was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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