Italian Tuna Melts with White Beans & Provolone

Ingredients

15 oz can white beans, rinsed and drained
1 can tuna in water, drained and flaked
1/4 red onion, chopped
2 tablespoons capers, drained
2 celery ribs, finely chopped
2-3 fresh rosemary sprigs, finely chopped (I didn't have this, used dried)
Juice of 1 lemon
2 1-inch-thick slices of crusty bread
1 garlic clove, peeled and halved
3 tablespoons EVOO
1 cup arugula, chopped
salt and pepper
4 deli slices of mild/sharp Provolone cheese

Directions

Preheat the broiler.

Place half the beans in a mixing bowl and mash them with a fork.  Add the rest of the beans to the bowl along with the tuna, onions, capers, celery, rosemary, and lemon juice.  Car the bread on both sides under the broiler, rub it with the cut garlic, and drizzle with EVOO.  Dress the arugula with the 3 tablespoons of EVOO, then mix and season with salt and pepper.  Pile the arugula on the bread, divide the tuna between the two slices, and top each with a couple pieces of cheese.  Melt the cheese under the broiler until bubbly.

Recipe from: Rachael Ray's 2-4-6-8 Cookbook