Ingredients

• 2 5-ounce cans Italian tuna, drained and flaked
• 1 14-ounce can artichoke hearts in water, drained well and chopped
• 1 10-ounce box thawed frozen chopped spinach, drained well and pulled apart
• Juice of 1 1/2 lemons
• 1/2 red onion, finely chopped
• 2 ribs celery hearts, finely chopped
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 1/4 cup chopped fresh parsley
• 3 tablespoons capers, drained
• 2 cloves of garlic, grated
• Pepper
• 4 large ciabatta rolls
  
• 2 cups shredded mild provolone
• Sliced tomato, for topping