4 slices crusty country-style or sourdough bread
Olive oil, for brushing
1 tomato, sliced
1 garlic clove, minced
salt and pepper to taste
6 basil leaves
3 ounces tuna
3 ounces shredded provolone
Line baking sheet with aluminum foil and place bread on foil. Brush both sides with olive oil and place under broiler for about 30 seconds on each side, or until lightly toasted.
Remove from oven (leave broiler on) and place tomato slices on two slices of bread. Sprinkle with garlic and season with salt and pepper. Top with basil leaves, then divide tuna and provolone between sandwiches.
Broil 1-2 minutes, until tuna is heated and cheese is melted. Remove and top with remaining bread slices to serve.
Adapted from Take a Tin of Tuna.