Mary Pats Tuna Melt Food

MARY PAT'S TUNA MELT

Mary Pat's Tuna Melt image

This sandwich gets a crunchy finish with chips embedded into the bread. I use very special potato chips that were sent to me from Pennsylvania by my dear friend, MP. But if you can't find Utz®, your favorite chip will work just fine. Serve with more chips and pickles.

Provided by Leslie Kelly

Categories Seafood Fish Tuna

Time 24m

Yield 2

Number Of Ingredients 10

Ingredients

1 (5 ounce) can olive-oil packed tuna, undrained
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 dill pickle, chopped
2 tablespoons minced red onion
4 slices rustic whole-grain bread
4 slices Irish Cheddar cheese
2 tablespoons whipped cream cheese, divided
1 cup coarsely crushed potato chips (such as Utz®)
2 tablespoons mayonnaise, divided

Steps:

Mix tuna, 1/4 cup mayonnaise, and Dijon mustard together in a small bowl. Stir in pickle and red onion. Spread tuna mixture on 2 slices of bread. Top each with 2 slices of Cheddar cheese.
Spread 1 tablespoon cream cheese on each of the remaining 2 slices of bread. Place on top of the Cheddar cheese.
Place crushed chips in a shallow bowl. Spread top side of each tuna melt with 1 1/2 teaspoon mayonnaise and press into the chips. Repeat on other side.
Heat a dry grill pan over medium-high heat. Toast tuna melts until golden brown, about 2 minutes per side.

Nutrition Facts : Calories 1041.8 calories, Carbohydrate 46.5 g, Cholesterol 107 mg, Fat 76.6 g, Fiber 6.1 g, Protein 43.5 g, SaturatedFat 24.1 g, Sodium 1806.5 mg, Sugar 5.5 g

TUNA MELT

Tuna Melt image

This tuna melt is as good as the melts we remember from our childhood, but fits into a healthy diet. Serve with a green salad for a quick, satisfying supper or by itself for an easy weekend lunch.

Provided by Chef Sunshine

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 slices whole wheat bread
2 (6 ounce) cans chunk light tuna, drained
1 medium shallot, minced (2 tablespoons)
2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced flat leaf parsley
1/8 teaspoon salt
1 dash hot sauce, such as Tabasco
fresh ground pepper
2 tomatoes, sliced
1/2 cup shredded sharp cheddar cheese

Steps:

Preheat the broiler.
Toast bread in a toaster.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl.
Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese.
Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
Serve immediately.

ULTIMATE TUNA MELTS

Ultimate Tuna Melts image

Provided by Ina Garten

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann's
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

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.

MOM PAT'S TUNA AND NOODLES FROM SCRATCH

Mom Pat's Tuna and Noodles from Scratch image

Mom made this a lot. It's simple, cheap, and very good. [not made with soup] Get a lot more than with box mix This a mild comfort food that kids like

Provided by Dienia B.

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces wide egg noodles
1/2 cup margarine
6 tablespoons flour
2 (6 ounce) cans tuna in vegetable oil
12 ounces canned milk
1 cup frozen peas (optional)
1/2 cup sliced mushrooms
salt and pepper

Steps:

Cook the noodles in boiling water according to package directions.
Melt the margarine in a skillet; add the oil from the tuna cans. this will add flavor to the sauce Add the flour and stir well to incorporate to make a roux.
Add the canned milk to the roux and stir constantly until thickened. cook a couple of minutes to get the raw taste from the flour and thicken gravy salt and pepper to taste.
Add the peas, mushrooms and drained tuna; cook until vegetables are done.
Add cooked noodles and heat through.

Nutrition Facts : Calories 1144.1, Fat 42.8, SaturatedFat 11.6, Cholesterol 141.8, Sodium 706.6, Carbohydrate 140, Fiber 4.2, Sugar 51.6, Protein 49.8

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