Portobello Tuna Melt

Name: Portobello Tuna Melt
Yield: Serves 2
Ingredients: 1 small tomato, thinly sliced, to garnish; Chopped flat-leaf parsley, to garnish; Salt and Freshly ground black pepper; Salt and Freshly ground black pepper; 1 teaspoon herbes de Provence or dried Italian herbs; 1 teaspoon herbes de Provence or dried Italian herbs; 2 slices (about 2 ounces) provolone cheese; 2 cups baby arugula leaves or field greens; 2 cups baby arugula leaves or field greens; 1 teaspoon balsamic vinegar; 2 tablespoons each finely chopped celery, shallots, and flat-leaf parsley; 2 tablespoons each finely chopped celery, shallots, and flat-leaf parsley; 2 tablespoons mayonnaise; 1 (6-ounce) can imported solid light tuna in olive oil, drained and flaked; 2 teaspoons capers, chopped 2 portobello mushroom caps, about 5 inches in diameter, stems removed and wiped; 2 teaspoons capers, chopped 2 portobello mushroom caps, about 5 inches in diameter, stems removed and wiped; 2 teaspoons capers, chopped 2 portobello mushroom caps, about 5 inches in diameter, stems removed and wiped; 2 tablespoons each finely chopped celery, shallots, and flat-leaf parsley; 1 (6-ounce) can imported solid light tuna in olive oil, drained and flaked; 4 tablespoons olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Portobello mushroom caps are a stand-in for the “bun” in this open-faced tuna melt. Cooked until barely tender, the mushrooms add a nutty, full flavor to this savory combination of tuna, provolone, and lightly dressed arugula salad for an easy, fast, and satisfying lunch or light dinner.

Ingredients

4 tablespoons olive oil
1 (6-ounce) can imported solid light tuna in olive oil, drai

Lunch
Fish course
Dinner
Pescatarian
Gluten-free

Method

Turn your oven on to broil; position the rack close to the heat source. Heat a large cast-iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes, and brush with a little oil.

In a small bowl, blend the tuna, mayonnaise, celery, shallots, parsley, and capers.

Brush the mushroom caps with oil, place them in the skillet, stem-side down, and cook for 2 minutes