TUNA MELT
Steps:
- Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
- Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
- In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.
SEARED AHI TUNA STEAKS
Steps:
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
ULTIMATE TUNA MELTS
Steps:
- In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
- Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.
BLT TUNA MELTS
Bacon, diced apples and dill make this creamy tuna salad salty, sweet, crispy and crunchy. Sandwich it with lettuce, tomato and melty provolone cheese between two golden brown pieces of bread, and you've got yourself a match made in (sandwich!) heaven.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 475 degrees F.
- Place the bacon in a cold medium skillet over a burner, then turn the heat to medium. Cook, stirring occasionally, until the bacon is golden brown and crispy, 6 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate.
- Spread 1/2 cup of the mayo on both sides of all the bread slices. Season with a pinch of salt. Place the sliced bread on a sheet tray and bake for 3 minutes. Flip the bread. Bake until light golden brown, 2 to 4 minutes. Remove from the oven and keep the oven on.
- Mix the remaining 1/2 cup mayo with the Dijon mustard, dill, tuna, 3/4 teaspoon salt and a few cracks of pepper in a medium bowl with a fork until creamy. Add the apple and bacon bits and stir until well combined.
- To assemble the sandwiches, keep 4 of the toasted bread slices on the sheet tray. Divide the tuna salad among them and spread into an even layer. Top each with 1 of the lettuce pieces, 2 of the tomato slices and 1 slice of the provolone. Bake until the cheese has melted, 1 to 2 minutes. Top each tuna melt with 1 of the remaining toasted bread slices and serve.
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