Lunchtime Fish Melts Food

TUNA MELT

Steps:

• Preheat the broiler and set the rack about 4 to 5 inches from the heat source.
• Spread the bread out on a baking sheet and toast. Spread the toasted muffins or bread with the mayonnaise, if using. Top with the Tuna Salad and then the shredded cheese. Place the baking sheet under the broiler and heat for 3 to 5 minutes, until the cheese has melted. Serve immediately.
• In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard, and season with pepper to taste. Stir to combine. Add lemon juice, if using.

LUNCHTIME FISH MELTS

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.

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.

ENGLISH MUFFIN TUNA MELTS

Steps:

• Preheat oven to 400°F
• Bake: Bake the tuna melts for 12 to 15 minutes until muffins are browned around the edges and the cheese is melted.

STEAMED CLAMS WITH FRESH MINT

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan over medium heat and cook garlic and onion until translucent. Add the wine, parsley, and mint, and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

SALMON MELTS RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine salmon, celery, onions, dill pickle and pickle juice or relish, mustard, mayonnaise, and dill. Season to taste with salt, pepper, and hot sauce.
• In a toaster oven or broiler, toast the English muffin halves. Arrange toasted muffins cut side up on a baking sheet, and spread about 1/4 cup salmon salad mixture over each one. Top each with a slice of cheese.
• Place salmon melts in an oven or toaster oven set to broil, and broil until the cheese is melted and bubbling, about 4 minutes. Serve hot.
• Enjoy!

HOW TO MAKE A TUNA MELT

Steps:

• Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
• Heat oven's broiler. Line a baking sheet with aluminum foil.
• Spread butter generously on both sides of French bread slices.
• Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper.
• Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.