Fancy Tuna Melts Recipes

Steps:

• In a saucepan, combine the vinegar, sugar and bay leaf; season with pepper and bring to a boil over medium-high heat, stirring until the sugar is dissolved. Pour the mixture over the onion, cover and let stand for 20 minutes. Drain.
• Rub the toasted bread with the garlic. Season the tuna with salt, pepper and the thyme. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
• Add the tuna and cook until just about opaque, about 5 minutes. Flake the tuna into chunky pieces.
• Preheat the broiler. Spread a light layer of mustard on each baguette slice, then top with tuna, onions, cornichons and cheese. Place on a baking sheet and broil until the cheese is melted.

Steps:

• Preheat the broiler.
• In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.

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.

Steps:

• Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
• Heat oven's broiler. Line a baking sheet with aluminum foil.
• Spread butter generously on both sides of French bread slices.
• Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
• Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

Steps:

• Place bread in a toaster oven on medium heat to dry and toast, 20 minutes.
• Bring a large pot of water to a boil; add salt, then pasta; cook to al dente; drain.
• Place tuna in a small skillet; add in wine and just enough water to cover fish.
• Add bay leaf and peppercorns; bring liquids to a boil; decrease heat to simmer and cover skillet.
• Poach fish 12 minutes.
• Meanwhile, heat a large deep skillet over medium heat; add in olive oil and 2 tablespoons butter.
• Add in shallots and mushrooms; season with salt and pepper; sauté gently for 5 minutes.
• Sprinkle in thyme and flour; cook 1 minute, stirring with a whisk; whisk in chicken broth, then cream.
• Adjust seasonings; add in peas.
• Remove cooked, poached tuna to a bowl; flake fish with a fork.
• Add cooked noodles and tuna to the sauce; remove sauce from heat and transfer mixture to a casserole dish.
• Use the biggest holes on a box grater to grate the bread into large crumbs.
• Melt remaining 2 tablespoons butter in a small cup in the microwave and pour melted butter over breadcrumbs.