French Toasted Tuna And Hummus Sandwiches Food

TUNA AND HUMMUS SANDWICHES

Steps:

• Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
• Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
• For the Hummus:
• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

FRENCH TOASTED TUNA SANDWICHES

Steps:

• Gather the ingredients.
• In a bowl, combine the tuna, celery, mayonnaise, lemon juice, 1/8 teaspoon salt, and a dash of pepper. Mix with a fork until well blended.
• Spread the tuna salad mixture on 4 slices of the bread. Cover with remaining 4 slices of bread then cut each sandwich in half diagonally.
• In a bowl, whisk eggs with 1/2 teaspoon salt and 1/2 cup milk.
• Carefully dip the sandwich halves in the egg mixture.
• Heat the butter in a skillet over medium heat.
• Fry the sandwich halves in hot butter until nicely browned on both sides.

STEAK AND HUMMUS SANDWICHES

Steps:

• Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.
• Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.
• Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.
• Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.
• Reheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.
• Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.
• Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

FRENCH TUNA AND RICE SALAD

Steps:

• Combine ingredients for the vinaigrette and whisk or shake well.
• Cook the rice according to package directions.
• Drain well and while still hot mix with some of the vinaigrette.
• Season with salt and pepper and let cool.
• When the rice is cool, add the remaining ingredients and vinaigrette.
• season with salt and pepper to taste.

FRENCH-TOASTED TUNA AND HUMMUS SANDWICHES

Steps:

• Press all liquid from tuna. Crumble tuna into bowl. Add hummus, finely shredded spinach, grated carrots and cumin, then mix thoroughly. Make four sandwiches with bread and tuna mixture. In shallow bowl, whisk together milk, egg and egg whites. Dip one side of first sandwich, then the other side, then repeat with of remaining 3, until lightly soaked. You should use up all of egg mixture. In large nonstick skillet (or two medium nonstick skillets) over very low heat, heat oil. Add sandwiches and cover skillet loosely with lid or piece of foil. Cook until undersides are well-browned, 8-10 minutes. Turn sandwiches and cook, still covered, until browned on other side, about 8 minutes more.

FRENCH TOAST TUNA SANDWICHES

Steps:

• Mix together tuna, celery, onion, pickle relish, and mayo.
• Spread 4 slices of bread with tuna mixture; top each with another slice of bread.
• Mix together eggs and milk.
• Dip sandwiches into egg mixture.
• Saute in butter over medium heat 4 minutes on each side or until golden brown.
• Serve immediately.