Kicked Up Tuna Melts

Is there something in your life that comes up seemingly out of the blue, but strangely happens every year?  Ash Wednesday is like that for me.  I know, there’s really no excuse, but I'm surprised every year.  Why the problem?  Well, my meal plan the Sunday before Ash Wednesday usually looks something like this: Monday, Macaroni and Cheese; Tuesday, Tortilla Soup; Wednesday, Beef Tacos; Thursday, Chinese Chicken; Friday, Pork Chops.  About midway through dinner on Tuesday night, I realize the next day is Ash Wednesday, and we have already consumed the two meatless meals I had planned for the week.  Scrambling ensues.  I throw the meat I had planned to serve in the freezer, and then I have to come up with something else, something meatless to serve on Wednesday and Friday.

These Kicked Up Tuna Melts usually do the trick for a quick Lenten meal.  The tuna is light with only a little bit of mayonnaise and bright with the olives, capers and lemon juice.  The provolone melts beautifully over the sandwich, and pairs nicely with the tuna.  But as much as my family enjoys them, I can’t serve them every Friday. 

So, I struggle to come up with quick healthy and meatless (but not necessarily fishless) meals during Lent.  If you have any suggestions, please let me know.  I would appreciate your input!

Kicked Up Tuna Melts
Adapted from Emeril Lagasse Food Network

3 6-ounce cans solid white tuna packed in water, drained
½ cup chopped kalamata olives
1/3 cup mayonnaise
¼ cup finely chopped red onion
1 Tablespoon capers, drained and rinsed
1 Tablespoon fresh lemon juice
1 teaspoon freshly ground black pepper
½ teaspoon salt
8 slices of rustic white bread (about ¾ inches thick)
3 tomatoes sliced (16 slices)
8 slices of provolone cheese
Salt and pepper

Mix together the tuna, olives, mayonnaise, red onion, capers, lemon juice, black pepper and salt.  Stir until well incorporated.  Arrange the bread slices on a sheet pan.  Divide the tuna evenly among the 8 slices of bread.  Top with the tomato slices and sprinkle lightly with salt and pepper, and add the provolone.  Broil the sandwiches until the cheese is golden and bubbly, about 5 minutes.