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Categories:
garlic salt lemon thyme extra-virgin olive oil water water red onion celery fresh ground pepper muffins tomatoes Provolone cheese
Viewed: 55 - Published at: 9 years agoIngredients
- 1 garlic clove, minced
- salt
- 1 lemon, juice and zest of
- 1 teaspoon thyme or 1 teaspoon dill
- 14 cup extra virgin olive oil
- 2 (6 ounce) cans tuna in water, drained
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 12 red onion, finely chopped
- 2 celery ribs, chopped
- 2 cups Baby Spinach, chopped
- fresh ground pepper, to taste
- 4 English muffins, split
- 1 large tomatoes, cut into 8 slices
- 8 slices provolone cheese
Method
- Preheat the broiler to high and position a rack 5 to 6 inches from the heat source.
- Place the minced garlic in a medium bowl and combine with the lemon juice and zest and the thyme.
- Whisk in the olive oil.
- Add the tuna and flake it with a fork, mixing it with the dressing.
- Add the chopped artichokes along with the onion, celery and baby spinach.
- Toss the salad to combine and season with salt and lots of pepper.
- Place the English muffins on a rimmed baking sheet and toast under the broiler.
- When golden, remove the baking sheet and top each half with a slice of tomato.
- Using an ice cream scoop, make a mound of the tuna and pile 1 mound on top of each of the 8 tomato slices.
- Top the tuna with a slice of provolone cheese and return to the oven to melt the cheese.
