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Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.

Spinach and Artichoke Tuna Melts on Taste and Tell



Do you know what I miss?  I remember the days when we would spend about $50 a week on groceries.  Granted, there were only 2 of us back then, but I feel like every week our grocery bill keeps getting higher and higher.

I don’t know why, but I’m not normally drawn to recipes with tuna fish.  It’s sad, because I do like a good tuna fish sandwich.  But in over 5 years of recipes here on Taste and Tell, I can only find 3 times that I’ve made a tuna fish based recipe.  I’m starting to think that this needs to change, because you know what is pretty inexpensive?  Canned tuna!

Spinach and Artichoke Tuna Melt | Taste and Tell

I actually am on a “clean out the freezer” kick right now, and for some reason, I found several bags of frozen spinach hiding in there.  So I basically killed two birds with one stone with this recipe – used up some of that spinach, and added an inexpensive protein to our dinner!  I really wasn’t in the mood for this the night we had them for dinner, (you never know with pregnancy!), but I still ate a sandwich and actually really liked it.  More than I thought I would.  These aren’t your typical tuna sandwiches.  The filling is a lot lighter without a mayo-based sauce.  But there is still lots of flavor there.

This recipe does make enough to feed a small army – just warning you.  The original recipe says that it feeds 4, but that would have been 4 humongous sandwiches!!  We had plenty of leftovers, but that’s ok, because they made great sandwiches for lunch the next day!



Spinach and Artichoke Tuna Melts
 
Prep time
Cook time
Total time
 
Spinach and artichokes meet the tuna melt with these easy, weeknight sandwiches.
Serves: 6-8 servings
Ingredients
  • 2 cans (5 oz each) tuna, drained and flaked
  • 1 can (14 oz) artichoke hearts, drained adn chopped
  • 10 oz. frozen spinach, thawed and squeezed dry
  • 1½ lemons, juiced
  • ½ red onion, finely chopped
  • 2 ribs celery, chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup chopped fresh parsley
  • 3 tablespoons capers, drained
  • 2 cloves garlic, grated or finely chopped
  • pepper
  • 6-8 ciabatta rolls
  • 6-8 slices provolone cheese
  • sliced tomatoes, for topping
Instructions
  1. Preheat the broiler.
  2. In a large bowl, combine the tuna, artichoke hearts, spinach, lemon juice, chopped red onion, chopped celery, extra virgin olive oil, chopped parsley, capers and garlic. Season with pepper.
  3. Split the ciabatta rolls. Place the bottom halves on a baking sheet and add the tuna mixture to the bread. Top with the cheese. Place the bread tops on the baking sheet. Place under the broiler until the cheese is melted and the tops are toasted.
  4. Top the sandwiches with the sliced tomato and the bread tops and serve.
  5. ------------------
  6. slightly adapted from Every Day with Rachael Ray May 2012

More twists on the classic tuna sandwich:

Tuscan Tuna and White Bean Sandwiches from Spache the Spatula
Pesto Tuna Salad with Sun Dried Tomatoes from The Curvy Carrot
French-Style Tuna Melts from Taste and Tell
Tuna Salad Lettuce Wraps with Capers and Tomatoes from Kalyn’s Kitchen
Tarragon and Shallot Tuna Salad Sandwich with Avocado from Natalie’s Daily Crave

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12 Responses to Spinach and Artichoke Tuna Melts {Fridays with Rachael Ray}

  1. Rosa Mayland says:

    Scrumptious! What great flavors.

    Cheers,

    Rosa

  2. Who doesn’t love an inexpensive, yet healthy and delicious, meal that feeds a crowd?! This is a great looking recipe!!

  3. LOVE spinach & artichoke dip…great looking recipe

    and saw your bbq chicken dip on the front page of FG this morning :)

  4. carrian says:

    Cade loves tuna sammys and I love spinach dip, sooooo we could totally have this and love it!

  5. Jennifer @ Mother Thyme says:

    I miss those $50 a week grocery trips too! And even as much as I try to plan it just doesn’t seem to work out that way. I could seriously eat tuna everyday! When I was pregnant I craved it and I looked forward to eating it once a week. I still can’t get enough of it so this delicious sandwich is definitely on my list to make. :)

  6. I agree! Why are groceries so darn expensive! I don’t cook with canned tuna much except in traditional tuna fish sandwiches, so this would be a great change of pace. And in my book you can never go wrong with spinach/artichoke flavor combinations!

  7. I love tuna and I have so much of it in my pantry just waiting to be used up! And you know I’m game for any spinach and artichoke combo!

  8. I love a good tuna melt and the spinach with artichokes is perfect here!

  9. teresa says:

    we love tuna too, but rarely eat it. i’ll be making this soon, LOVE those flavors!

  10. Joanne says:

    I remember when I used to spend 50 bucks on groceries also. For ONE. sigh. Gotta love NYC prices. This sandwich sounds like the perfect cheap and delicious meal!

  11. Nutmeg Nanny says:

    What a delicious looking dish! I love tuna fish but I don’t think I have ever cooked with it on my blog. This must change!

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