Little Italy Tuna Melts
- 12 ounces rosemary, focaccia loaf
- 1 (6 ounce) can tuna, drained and broken up
- 2 cups caponata
- 8 slices provolone cheese, cut in half
- Cut focaccia into 8 slices.
- Toast lightly.
- Gently squeeze excess moisture from tuna and transfer to bowl.
- Add caponata and blend.
- Spread about 1/4 cup tuna over each focaccia slice and transfer to a pan.
- Top with cheese.
- Bake at 400 for 5-7 minutes or until cheese melts.
rosemary, tuna, caponata, provolone cheese
Taken from www.food.com/recipe/little-italy-tuna-melts-510391 (may not work)