Emerils Kicked Up Tuna Melt Food

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EMERIL'S KICKED-UP TUNA MELTS



Emeril's Kicked-Up Tuna Melts image

Little ones will have fun measuring and mixing ingredients for the tuna melts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 11

4 cans (5 ounces each) solid white tuna packed in water, drained
1/3 cup mayonnaise, plus more for spreading
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
1 teaspoon ground pepper
1/4 teaspoon dried oregano, crumbled between your fingers
4 slices crusty bread
8 thin slices tomato
4 slices provolone

Steps:

  • Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  • Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Nutrition Facts : Fiber 1 g

EMERIL'S KICKED-UP TUNA MELT



Emeril's Kicked-Up Tuna Melt image

Looking for an interesting tuna melt, I wandered into the Food Network where I found this little gem of Emeril's which I slightly adapted to suit my 'buds. Even my tuna-averse husband loved them! I omit the tomatoes for personal preference, but have left them in the recipe. Please note that while I'm leaving the recipe yield and ingredient quantities the same as the original, I actually got twice as many open-faced sandwiches!

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

4 (6 ounce) cans solid white tuna packed in water, drained
1/3 cup kalamata olive, pitted and minced (You can use other brine-cured black olives)
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise, plus more
mayonnaise, for spreading
1/4 cup finely chopped scallion
1 tablespoon capers, drained and minced
1 tablespoon fresh ground black pepper
1 teaspoon fresh ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
4 slices rustic white bread or 4 slices other dense white bread
8 slices tomatoes
4 ounces emmenthaler cheese, thinly sliced

Steps:

  • Preheat the broiler and position the oven rack about 6 inches from the broiler.
  • Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed.
  • Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of cheese.
  • Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 3-4 minutes.

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