Mediterranean Tuna Tartine Recipes

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

Steps:

• In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add ¼ cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
• Open the Bumble Bee® Premium Albacore Tuna pouches. Place the Bumble Bee® Premium Albacore Tuna on a plate to begin to reflect texture.
• Fold in ½ cup of the cherry tomatoes and the Bumble Bee® Premium Albacore Tuna.
• Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs.
• To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining ¼ cup tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
• Serve immediately.
• Enjoy!

Steps:

• Combine first 7 ingredients.
• Cover cut sides of all roll halves with lettuce and tomatoes.
• Top with tuna mixture and cheese to make 4 open-face sandwiches.

Steps:

• In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
• In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
• Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.