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Mediterranean Tuna Melt

Servings: 1


3 ounces canned white tuna in water, drained or 2/3 cup cooked white tuna, flaked
1 1/2 tablespoons pitted Kalamata olives, chopped
1 teaspoon small capers, drained
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon crushed red pepper flakes
1 large slice rustic Italian bread, lightly toasted
2 1-ounce slices Wisconsin provolone cheese

Cooking Directions:

Heat broiler.

In medium bowl, combine tuna, olives, capers, oil, vinegar and pepper flakes; mix well. Spread mixture evenly over bread. Top with cheese slices.

Place on baking sheet and broil on high, 3 to 4 inches from heat source, until cheese is melted, about 2 to 3 minutes. Serve immediately.

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