Ingredients:

  • 5 oz can tuna in oil, drained
  • 1/4 cup sun-dried tomatoes in oil, drained & chopped
  • 1 tbsp capers, drained
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh lemon juice
  • 1 tbsp mayonnaise or Greek yogurt
  • Pinch of black pepper
  • 4 slices sourdough or crusty bread (3/4-inch thick)
  • 2 oz fresh mozzarella or provolone, sliced

Instructions:

  1. Preheat your oven broiler/grill to high. Line a baking sheet with foil.
  2. In a small bowl, combine the drained tuna, chopped sun-dried tomatoes, capers, parsley, lemon juice, mayonnaise, and pepper. Use a fork to gently flake and mix until just combined.
  3. Lightly toast the bread slices for 1 minute for added structure, if desired.
  4. Divide the tuna mixture evenly among the four slices of bread, spreading it to the edges.
  5. Lay the slices of mozzarella or provolone evenly over the tuna mixture on each slice.
  6. Place the baking sheet under the preheated broiler/grill. Broil for 2–3 minutes, watching carefully, until the cheese is bubbly, melted, and lightly golden brown.
  7. Carefully remove from the oven and serve immediately while piping hot.