Tuna Melt Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums TUNA MELT Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 10 oz canned tuna in olive oil, drained and flaked; 14 oz San Marzano tomatoes D.O.P., crushed by hand (drain some liquid); 1 oz Taggiasca olives, pitted and halved; 1 tbsp capers, rinsed; 0.5 cup red onion, very thinly sliced; 1 tsp dried oregano; 0.5 tsp red chili flakes; 2 tbsp extra-virgin olive oil; 1 tsp lemon juice; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 8 oz fior di latte (fresh mozzarella), sliced 1/4 inch; 8 slices good crusty bread (ciabatta or country loaf), sliced about 1/2 inch thick; 2 tbsp unsalted butter, softened (for toasting bread); 1 tbsp fresh oregano leaves or parsley (optional, for garnish)

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time25m

Serves4

S. Marzano tomatoes D.O.P., fior di latte, tuna, Taggiasca olives, capers, oregano, red onion, chili flakes

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Ingredients

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Tuna-tomato topping

10 oz canned tuna in olive oil, drained and flaked

14 oz San Marzano tomatoes D.O.P., crushed by hand (drain some liquid)

1 oz Taggiasca olives, pitted and halved

1 tbsp capers, rinsed

1/2 cup red onion, very thinly sliced

1 tsp Dried oregano

1/2 tsp Red chili flakes

2 tbsp extra-virgin olive oil

1 tsp ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Cheese & bread

8 oz fior di latte (fresh mozzarella), sliced 1/4 inch

8 slices good crusty bread (ciabatta or country loaf), sliced about 1/2 inch thick

2 tbsp unsalted butter, softened (for toasting bread)

1 tbsp fresh oregano leaves or parsley (optional, for garnish)

Method

Tuna-tomato topping

Prepare tomatoes

Open the San Marzano tomatoes and pour into a bowl. Crush the tomatoes by hand or with a fork to remove large chunks, then drain off about 1-2 tablespoons of excess liquid so the topping isn't too watery.

Place the drained, flaked tuna in a medium mixing bowl. Add the crushed San Marzano tomatoes, halved Taggiasca olives, rinsed capers, and very thinly sliced red onion.

Season the mixture with dried oregano, red chili flakes, lemon juice, salt, and black pepper. Drizzle in the extra-virgin olive oil.

Gently fold the ingredients until combined, taking care not to mash the tuna too much. Taste and adjust seasoning (salt, lemon, chili) as needed. Set aside at room temperature while you prepare the bread and cheese (10–15 minutes) to allow flavors to marry.

Assemble & melt

Preheat your broiler (grill) on high, and position an oven rack about 6 inches from the heat source. Alternatively, preheat a skillet over medium heat if you prefer stove-top toasting.

Butter one side of each slice of bread. If using a skillet: place buttered side down on the skillet and toast briefly until golden, then flip and butter the top side lightly. If using the broiler: place bread buttered-side up on a baking sheet and broil 1–2 minutes until lightly golden (watch closely to prevent burning). Remove toasted bread to a work surface, buttered side down.

Divide the tuna-tomato mixture evenly among the bread slices, spreading it gently in a thin, even layer. Arrange the fior di latte slices over the tuna mixture, covering as much as possible for even melting.

Return the assembled slices to the broiler on the baking sheet (or cover the skillet with a tight lid) and broil for 2–4 minutes, watching closely, until the fior di latte is melted and bubbling and the edges of the bread are golden. If using a skillet with a lid, cook 3–5 minutes over medium-low until cheese melts.

Once the cheese is melted, remove from heat. Sprinkle with a few extra chopped olives or capers if desired and garnish with fresh oregano leaves or parsley. Let rest 1 minute, then serve immediately.