TUNA MELT RECIPE
Steps:
- Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
- Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
- Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.
Nutrition Facts : ServingSize 1 tuna melt, Calories 550 kcal, Carbohydrate 32 g, Protein 33 g, Fat 32 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 1088 mg, Fiber 3 g, Sugar 4 g
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.
LUNCHTIME FISH MELTS
I know it sounds strange, but I've found this is a quick and easy way to dress up your favorite fish for lunch. I use whatever fish we catch around here (snapper, flounder) but any grocery store fish filets should work just fine. Also, I recommend a cast-iron skillet.
Provided by Allison Williams
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 9
Steps:
- Drizzle filets with lemon juice on both sides, then sprinkle with garlic powder.
- Allow skillet to heat, then spray lightly with cooking spray (or just a small amount of olive oil).
- Slice tomato and enough mozzarella to cover two slices of bread (2-4 oz. depending on thickness of slices).
- Place fish in skillet and sprinkle with basil. Cook 2-3 minutes, adding lemon juice as needed. Turn fish over and sprinkle with basil. Cook another 4-5 minutes or until fish is cooked through and flaky.
- Lighty butter one side of each slice of bread. Buttered sides go on the outside of the sandwich.
- Layer mozzarella slices, cooked fish, and sliced tomato between slices of sourdough.
- Remove any extra flakes of fish, oil, etc from skillet.
- Place sandwiches in skillet (buttered sides out) and cook over low-medium heat until one slice of bread is"toasted" to desired darkness.
- Using two spatulas, turn sandwiches over in skillet, taking care not to loose the tomato slices, and cook as before. Remove from skillet, slice in half, and serve.
Nutrition Facts : Calories 707.3, Fat 19.4, SaturatedFat 9.7, Cholesterol 141.6, Sodium 1154, Carbohydrate 70.4, Fiber 4.6, Sugar 2.1, Protein 59.5
OPEN-FACED TUNA MELTS
Steps:
- Preheat the broiler and place the rack about 6" from the roof of the oven.
- In a mixing bowl, combine the drained tuna, shallot, celery, mayo, salt, pepper, lemon juice, and parsley. Stir until fully mixed. Taste for seasoning. It may need a touch more lemon juice to brighten it up, or a pinch more salt.
- Toast the bread. Optional: Lightly butter the toast on both sides, if you feel like gilding the lily.
- Place the toast on a baking sheet. Divide the tuna salad between the two pieces of toast. You may not use all of the tuna, depending on how high you want your melt to be.
- Place slices of cheese on top of the tuna. Broil for about 30 seconds (but this may vary--keep a close eye!), until the cheese melts over the tuna.
- Slice the melts in half on the diagonal and serve immediately, perhaps with a little salad, potato chips, or dill pickles.
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