4 (6-ounce) cans solid white
tuna packed in water, drained
1/2 cup kalamata or other brine-cured black olives,
pitted and minced
1/4 cup plus 1 tablespoon mayonnaise, plus more for
spreading
1/4 cup finely chopped red onion
1 tablespoon plus 1 teaspoon capers, drained
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 slices rustic white bread, or other dense white bread
2 medium tomatoes, sliced, or 8 tomato slices
4 ounces provolone cheese, thinly sliced
Preheat the broiler and position
the oven rack about 6 inches from the broiler.
Combine the tuna, olives, mayonnaise, red onion, capers,
black pepper, lemon juice, and salt in a medium bowl.
Stir until well mixed.
Arrange the bread slices on a work surface. Lightly
spread each slice of bread with additional mayonnaise
and top with 2 tomato slices each. Divide the tuna salad
evenly among the 4 bread slices over the tomatoes. Top
the tuna salad with slices of provolone.
Place sandwiches on a sheet tray and place under
broiler. Cook until cheese is golden and bubbly, about 5
minutes.
