Mediterranean Tuna Melts

How To Make My 5-Ingredient Tuna Niçoise Melts

To make two servings, you’ll need:

• 2 (3/4-inch-thick) slices country-style sourdough bread 
• 1 tablespoon extra-virgin olive oil
• 1 (5-ounce) can albacore tuna, drained 
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Niçoise or kalamata olives, pitted and torn in half
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup shredded Gruyère or Swiss cheese
• 4 large basil leaves, finely sliced, optional

Preheat the broiler in the oven or toaster oven to high and adjust the oven rack so it is 4 inches below the broiler element. Line a small baking sheet with aluminum foil. 

Brush the bread with the olive oil on both sides and place on the prepared baking sheet. Add the tuna to a medium bowl, leaving it in fairly large chunks. Add the tomatoes, olives, and pepper and toss gently to combine.

Mound the tuna mixture on top of the bread, dividing it evenly between the 2 slices and making sure to cover all of the bread. Sprinkle the cheese evenly over the top of the toasts. Broil, watching closely, until the cheese is melted and bubbly, 2 to 3 minutes. Top with the basil, if using, and serve immediately.