Mediterranean Tuna Melt

• 4 center slices from 21-oz. multigrain boule
• 1 tablespoon extra-virgin olive oil
• 2 6- to 7-ounce jars oil-packed Spanish tuna, drained, 2 Tbsp. oil reserved
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 1/2 cup drained, thinly sliced jarred roasted red peppers
• 1/2 cup sliced pitted Spanish olives
• 1/2 cup thinly sliced red onion
• 1/2 cup shredded Manchego
• 1 tablespoon snipped chives
• 1 tablespoon plus 1 tsp. chopped Marcona almonds

1. Place an oven rack 3 inches from heat source; preheat broiler. Brush bread with oil and broil, flipping once, until lightly charred on both sides, 1 to 1 1/2 minutes. Leave broiler on.
2. In a bowl, mix tuna with lemon zest and juice and reserved tuna oil; gently break into large flakes with a fork. Fold in peppers, olives and onion; mound onto toasted bread. Top with cheese. Broil just until melted, about 1 minute. Sprinkle with chives and almonds; serve.

center, extravirgin olive oil, jars oil, lemon zest, lemon juice, red peppers, spanish olives, red onion, manchego, chives, marcona almonds

Taken from www.myrecipes.com/recipe/mediterranean-tuna-melt (may not work)