Categories: Fish

Ingredients

• Juice of 1 lemon
• 1 teaspoon anchovy paste
• 1/3 cup extra-virgin olive oil (EVOO)
• 2 6 ounce cans tuna, drained
• 4 ribs celery from the heart, finely chopped
• 1 small onion, finely chopped
• 1/2 cup fresh basil leaves, chopped
• 1/3 cup chopped Sicilian green olives
• 2 tablespoons capers
• Pepper
• 4 thick slices crusty Italian bread
• 1 large clove garlic, peeled and halved
• 1/2 pound fontina cheese, shredded

Directions

1. Position a rack in the center of the oven and preheat the broiler. In a bowl, whisk together the lemon juice and anchovy paste. Gradually whisk in the EVOO. Mix in the tuna, celery, onion, basil, olives and capers; season with pepper.
2. Lightly toast both sides of the bread on a baking sheet under the broiler. Rub one side of each slice with the garlic; cover with a quarter of the tuna salad. Top with the cheese and melt under the broiler.

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