Emeril's Kicked Up Tuna Melts

Tuna melts in general aren't fancy. They're a pretty low-key meal that you can just kind of throw together and that's part of the appeal about them. However, if you're looking for a little pep in your tuna melt step, give these a try. The shallots, oregano, and lemon juice add a nice depth of flavor, and the capers add a yummy salty bite. And when they're topped with bubbly browned cheese, you just can't go wrong.

Adapted from marthastewart.com

Ingredients:
~4 (5oz.) cans tuna in water, drained
~1/3 cup mayonnaise
~1 small shallot, minced
~1 tbs. fresh lemon juice
~4 tsp. capers, drained (Don't skip these! They add great flavor and a little bite of crunch)
~1/2 tsp. salt
~1 tsp. freshly ground black pepper
~1/4 tsp. dried oregano, crumbled between your fingers to release the oils
~crusty bread (there's a round french loaf at ALDI that we're in love with and use for most sandwiches - it stands up well to sloppy fillings)
~1 medium tomato, thinly sliced
~Provolone cheese slices

1. Heat oven to broil (500°) with rack in the highest position.
2. In a medium bowl, combine tuna, mayo, shallot, capers, lemon juice, salt, pepper, and oregano. Stir until thoroughly combined.
3. Arrange bread slices on baking sheet and spread tuna salad mixture on top. Top each with tomato slices and cheese.
4. Broil until cheese is golden brown and bubbling, about 3-4 minutes. (Watch these closely - the cheese goes from slightly melty to browned and delicious quickly!!)