- 1 clove garlic, chopped
- Salt
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh thyme
- 1/3 cup extra-virgin olive oil (EVOO), eyeball it
- 2 (6 ounce) cans water-packed tuna, drained
- 1 (14 ounce) can artichoke hearts in water, drained and chopped
- 1/2 red onion, finely chopped
- 2 celery ribs from the heart with leaves, finely 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 thin slices
- 8 slices provolone cheese
- Preheat the broiler to high and position a rack 5 to 6 inches from the heat source. On a cutting board, mash the garlic with the side of your knife, adding a little salt as you work and using the heel of your hand to apply pressure, until the garlic turns into a paste. Place the paste in a medium bowl and combine with the lemon juice and zest and the thyme. Whisk in the EVOO. Add the tuna and flake it with a fork, mixing it with the dressing. Add the artichokes along with the onion, celery and arugula. Toss the salad to combine and season with salt and lots of pepper.
- Place the English muffins on a rimmed baking sheet and toast under the broiler. When golden, remove the baking sheet and top each half with a slice of tomato. Using an ice cream scoop, make a mound of the tuna and pile 1 mound on top of each of the 8 tomato slices. Top the tuna with a slice of provolone cheese and return the sammies to the oven to melt the cheese.