2 cloves garlic
Juice of 1 lemon
1 small jar marinated artichoke hearts, chopped
1 12-ounce can oil-packed tuna, flaked
1/4 red onion, finely chopped
2 ribs celery, finely chopped
10 sun-dried tomatoes, chopped
freshly ground black pepper
4 slices crusty bread
1 cup baby spinach, chopped
4 slices Provolone cheese
Preheat the broiler.
Into a large bowl, grate 1 clove of garlic with a microplane.
Add the lemon juice and stir to combine.
Add the artichoke hearts, onion, celery, and tomatoes to the bowl and toss with dressing.
With a fork, lift the tuna from the can and add to other ingredients.
Add a bit of the oil from the tuna, if necessary.
Season to taste with salt and pepper.
Place the bread slices on a baking sheet and toast under the broiler (flipping to toast both sides).
Rub one side of each slice of bread with the other garlic clove.
Divide the spinach and tuna salad among the bread slices and top with the cheese.
Return to the broiler and melt the cheese until bubbly. (Serves 4)