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Ingredients

• 1 garlic clove, chopped
• Salt
• Juice and zest from 1 lemon
• 2 tablespoons chopped fresh thyme
• 1/3 cup extra-virgin olive oil (EVOO), eyeball it
• Two 6-ounce cans water-packed tuna, drained
• One 14-ounce can artichoke hearts in water, drained and chopped
• 1/2 red onion, finely chopped
• 2 celery ribs from the heart with leafy tops, chopped
• 2 cups arugula or baby spinach, chopped
• Freshly ground pepper
• 4 sandwich-size English muffins, plain or sourdough, split
• 1 large tomato, cut into 8 slices
• 8 slices of provolone cheese

Description

Eat This Open-face Sammy With A Fork And Knife. This Is My Tasty Italian Twist On A Dinner Classic. It's Made With Lemon Juice And EVOO Rather Than Mayo, So It's Pretty Good For You—even With The Cheese!

Rachael Ray Magazine