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MediterraneanTuna Melt

Course Main Course, Snack
Total Time 45 minutes
Servings 4


Olive Tapenade

  • 1 cup Pitted castelveltrano olives 3/4 c chopped
  • 1 stalk celery minced
  • 2 tbsp olive oil
  • 1 tsp garlic minced
  • 2 tsp lemon juice
  • 1/4 tsp pepper
  • 1/8 tsp salt


  • 1 egg whole
  • 2 tsp lemon juice
  • 3/4 tsp garlic minced
  • 3 tsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup oil from confit ahi or olive oil
  • 1/3 cup vegetable or canola oil

Tuna Melt

  • 1 onion julienne
  • 1 red bell pepper julienne
  • 1-2 tbsp olive oil
  • 12-14 oz confit ahi or canned tuna in oil drained of oil
  • 8 pieces provolone
  • 4 pieces focaccia
  • 4 tbsp butter
  • arugula


Olive Tapenade

  • Finely chop olives, garlic, and celery and mix with other ingredients. Store until ready for use.


  • Mix all ingredients except oil with a hand blender. Slowly mix in the oil to emulsify. refrigerate until ready for use.

Tuna Melt

  • Julienne the onions and peppers. Heat a skillet with oil and caramelize onions and peppers over medium/medium high heat.
  • Slice the focaccia in half. Butter the inside white part of the focaccia, Slather the brown exterior part with aioli. Place a slice of cheese on the aioli. On one half place a scoop of onion mixture, tuna, and tapenade. Place arugula on the other half.
  • Heat a skillet on medium low. Toast both sides of the bread separately and assemble when brown and cheese has melted.