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Ingredients

• 2 cloves garlic, 1 cut in half
• 1/2 teaspoon coarse salt, plus more for seasoning
• 1 teaspoon zest plus the juice of 1 lemon
• One can quartered artichoke hearts, drained well and patted dry on paper towels (14 ounces)
• One can water-packed tuna, drained and flaked (12 ounces)
• 1/4 red onion, finely chopped
• 2 celery ribs, finely chopped
• 10 sundried tomatoes, thinly sliced
• 10 fresh basil leaves, thinly sliced (about 1/2 cup)
• 3 tablespoons extra virgin olive oil (EVOO), divided
• Freshly ground pepper
• Four 1-inch-thick slices of crusty bread
• 1 cup chopped arugula
• 1/2 pound Italian fontina cheese, sliced

Description

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Rachael Ray