Mediterranean Tuna Melts

This is a recipe that's been lurking in my 'gotta post to the blog' file for months.   There always seemed to be another recipe that was prettier to post because let's face it, open-faced sandwiches aren't that pretty.  But they sure are delicious.

The reason that prompted me to come up with this creation was that we had some leftover hamburger buns from some Sensational Sloppy Joes the night before.  I hate to throw out good food so I opted to use the buns for lunch the next day.

Unfortunately there is a snag in my plan since my kids hate tuna with a passion that only rivals the horror that they feel when they see spinach in a dish that I've made.  It's most likely the smell that gets to them and, let's face it, mushed up fish isn't exactly glamourous.  So Brad and I made these for our own fine selves and they were impressively delish.

I love that you can garnish this sandwich with whatever Mediterranean toppings you have on hand.  We opted for black olives, sun-dried tomatoes, some red onion and, of course, yummy feta.  Topped with some melty cheese and these were a hit for those aged 40 and up. 

 

 

2 cans tuna, drained
1/2 cup creamy Caesar salad dressing
1/3 cup sun-dried tomatoes (oil-packed), diced
1/3 cup black olives, diced
1/2 tsp dried oregano
2 tsp fresh lemon juice (juice from 1/2 a lemon)
1/4 cup red onion, finely diced
1 cup feta cheese, crumbled
1/2 cup Mozzarella cheese, finely grated
2 hamburger buns

Combine tuna, Caesar dressing, sun-dried tomatoes, black olives, oregano, lemon juice and red onion in a medium bowl.  Combine well.

Combine feta and Mozzarella and set aside.

Place each bun half on a cookie sheet (cut side up).  Broil until they are lightly golden -- keep an eye on them!  Remove from oven.  Top each bun half with the tuna mixture.  Sprinkle cheese mixture over top of the tuna.

Return tuna melts to oven and broil, watching very carefully, until cheese has melted.  Remove from oven and serve immediately.

Source: The Baking Bookworm