Tarragon Tuna Melt Recipes

TARRAGON TUNA MELT

Tarragon Tuna Melt image

This is our favorite tuna melt. The added greens and tarragon take this sandwich over the top! Give it a try!!!

Provided by kittycatmom

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 thinly sliced green onion, including the greens
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried tarragon, crumbled
zest of one lemon
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
1/3 cup mayonnaise
2 (6 ounce) cans solid white tuna, well drained and flaked
8 slices French bread (or your favorite bread) or 8 slices Italian bread (or your favorite bread)
1 thinly sliced tomatoes (8 slices)
4 ounces grated sharp white cheddar cheese (about 1 cup)
2 tablespoons softened butter

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.

Nutrition Facts : Calories 759.5, Fat 32.5, SaturatedFat 12.5, Cholesterol 76.4, Sodium 1489.6, Carbohydrate 73.5, Fiber 4.5, Sugar 2.7, Protein 41.6

TARRAGON TUNA SALAD

Tarragon Tuna Salad image

It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cans (6 ounces each) light water-packed tuna, drained and flaked
1 cup chopped celery
1/4 cup chopped sweet onion
1/3 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon white pepper
Lettuce leaves, optional

Steps:

In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

Nutrition Facts : Calories 151 calories, Fat 7g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 373mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

TARRAGON TUNA MELTS

Tarragon Tuna Melts image

Make and share this Tarragon Tuna Melts recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
3 tablespoons fresh Italian parsley, chopped
2 tablespoons scallions, sliced thin
1 -2 tablespoon fresh tarragon (or 2 tsp. dried tarragon)
1 teaspoon lemon peel, finely shredded
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 (6 ounce) cans solid white tuna, drained, flaked (in water)
8 slices sourdough bread (1/2 inch thick)
8 -12 tomatoes, slices cut thin (optional)
1 cup sharp cheddar cheese, shredded
2 tablespoons butter, softened

Steps:

Combine mayonniase, parsley, scallions, tarragon, lemon peel, lemon juice, mustard, and pepper. Stir till combined well. Now stir in tuna, breaking up any large pieces.
Place 4 bread slices on a clean work surface, and evenly divide the tuna mixture on top of each slice. Top the tuna with tomato, if using, and cheese. Spread one side of the remaining bread slices with half the butter. Place bread slices, buttered side up, on top of cheese. Place sandwiches, buttered side down, on a large nonstick skillet or griddle, over medium heat. Carefully butter top bread slices. Cook sandwiches for 6 to 8 minutes or until cheese is melted and bread is golden, carefully turning halfway through cooking. Serve warm. Enjoy!
Makes 4 sandwiches.

Nutrition Facts : Calories 776.2, Fat 31, SaturatedFat 12.3, Cholesterol 76.3, Sodium 1375.2, Carbohydrate 78.7, Fiber 3.5, Sugar 4.9, Protein 45.3

TUNA MELT

Tuna Melt image

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Provided by Lidey Heuck

Categories dinner, easy, lunch, weeknight, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 (6-ounce) cans solid, water-packed tuna, drained
3/4 cup mayonnaise
1/4 cup finely chopped cornichons or small kosher dill pickles
3 tablespoons minced red onion
2 tablespoons lemon juice
1 packed tablespoon minced fresh dill (optional)
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 slices rye or sourdough bread, cut 1/2-inch thick
8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)
4 tablespoons softened unsalted butter, plus more as needed

Steps:

Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

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