Ellie Kriegers Garden Tuna Melt Recipes

MEDITERRANEAN TUNA WRAP

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

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.

ELLIE KRIEGER'S GARDEN TUNA MELT

Steps:

• Preheat the oven to 325°.
• In a medium bowl, combine the tuna, spinach, bell pepper, carrot, parsley, mayonnaise, mustard, and black pepper.
• Place the bread on a baking sheet, divide the tuna among the 4 pieces of bread, and top each with a slice of cheese.
• Bake until the cheese melts and the edges of the bread are toasted, 6-8 minutes.
• 290 calories per serving.

GARDEN TUNA MELT

Steps:

• Mix tuna, mayo, onion, green pepper and seasonings.
• Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
• Spread outsides of sandwiches with additional mayo or softened butter.
• Cook in skillet on medium heat until lightly browned on both sides.

KEEP IT SIMPLE TUNA MELT

Steps:

• Preheat oven to 350 degrees.
• Mix the tuna, mayo and dill in a bowl.
• Cut the Rolls so that they can be used as a sandwich.
• Scoop some of the tuna mixture on one half and add a slice of cheddar on top of the tuna.
• Place the both halves of the croissant on a baking dish for all the sandwiches.
• This will toast the half without any tuna and cheese along with the half with the tuna and cheese.
• Leave in the oven to melt/bake for 8 to 10 minutes.

TARRAGON TUNA MELT

Steps:

• Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
• Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
• Spread one side of the remaining four bread slices with butter.
• Place bread slices, buttered side up, on top of the cheese.
• Heat a large griddle, on medium heat.
• Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
• Cook for about 3 minutes, or until nicely browned on one side.
• Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
• Serve immediately.

TWISTED TUNA MELT

Steps:

• Mix tuna, mayonnaise, relish, salt and celery in a medium bowl; set aside.
• Combine butter, dill and lemon peel; beat until smooth.
• Assemble 4 sandwiches by placing 1/4 of the tuna mixture on each of 4 slices of bread.
• Top each with 2 tablespoons cheddar cheese.
• Top with remaining bread slices.
• Spread 1 tablespoon seasoned butter on outer side of each sandwich.
• Heat large skillet or griddle.
• Brown sandwiches on both sides, about 2 to 3 minutes per side.
• Serve hot.

MATTHEW'S HEALTHY TUNA MELT

Steps:

• Toast the bread. Drain the tuna and place it in a small mixing bowl. Add the ranch dressing and mix well. Divide the tuna mixture and place half on each piece of toast. Place a slice of baby swiss on each and place in a toaster oven or broiler face up for 3 or 4 minutes.

SPICY TUNA MELT

Steps:

• Toast the bread.
• Put the cheese on one slice (you may need to microwave for a couple seconds if it doesn't melt enough).
• Mix together tuna and all other ingredients.
• Throw in between bread slices.
• Grab some chips and call it a day.