Canned tuna spiked with melted butter and capers makes an easy salad that tops brioche rolls under the broiler until the cheese bubbles. This shelf gives you the platform for a warm, satisfying weeknight dinner with almost no fuss.

Serves 2. 12 minutes, 10 at the stove.

About 830 calories a serving, 86 g protein, 4 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler and line a baking sheet with foil. Split the four brioche rolls lengthwise and place them cut-side up on the sheet.
2. Drain two 5-ounce cans of tuna and combine in a small bowl with 2 tablespoons of softened butter, salt, and pepper to taste; stir until combined.
3. Divide the tuna mixture evenly among the four roll halves, spreading it gently to the edges. Grate 4 ounces of sharp cheddar over each one. Broil 4 inches from the heat until the cheese melts and the rolls are lightly golden, about 3 minutes.3 min
4. Remove from the broiler when the cheese is bubbling and the roll edges are just starting to brown. Transfer to plates while hot.

Note Swap the cheddar for Gruyere or Swiss if you prefer. Leftover tuna salad keeps for two days covered; reheat the assembled melts loosely tented in a 375°F [190°C] oven. Serve with a simple green salad or slaw on the side.