Provencal Tuna Melt Food

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PROVENAL TUNA MELT



Provenal Tuna Melt image

Provenal Tuna Melt

Provided by The Rachael Ray Staff

Number Of Ingredients 24

4 cans of tuna in water
drained and flaked
5 to 6 sprigs tarragon
stripped from the stem and chopped
1/2 cup basil leaves
finely chopped
1/4 cup parsley leaves
finely chopped
12 black or green pitted olives
about a handful
finely chopped
2 shallots
finely chopped
2 tablespoons capers
chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
1 French baguette
cut into 4 sections and split on top
4 tablespoons butter
melted
4 ounces Gruyere or Swiss cheese
thinly sliced

Steps:

  • Preheat the broiler
  • In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers
  • Squeeze the lemon over the bowl, being careful not to get any of the seeds in
  • Drizzle in the EVOO and season with salt and freshly ground black pepper
  • Mix thoroughly to combine
  • Reserve in the fridge until ready to serve
  • Preheat a large skillet over medium heat
  • While the skillet is heating, brush the baguettes with the melted butter
  • Toast in the skillet until golden brown
  • Fill the baguettes with the tuna salad
  • Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly
  • Serve with carrot and celery sticks, and healthy potato chips alongside

PROVENCAL TUNA SANDWICHES



Provencal Tuna Sandwiches image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground pepper
1/2 small red onion, thinly sliced
4 8-inch-long pieces French or Italian bread, split open
1 clove garlic, halved
3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
2 6-ounce jars tuna in olive oil (preferably Italian), lightly drained
1 red bell pepper, cut into thin strips
1/2 English cucumber, thinly sliced
1/4 cup packed fresh parsley
2 tablespoons capers, drained

Steps:

  • Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
  • Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
  • Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.

Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams

TUNA MELT



Tuna Melt image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 12

2 English muffins, split, or 4 slices sourdough, rye, or whole wheat bread
2 tablespoons prepared mayonnaise (optional)
1 recipe Tuna Salad, recipe follows
1 cup shredded sharp farmhouse Cheddar cheese
Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
Freshly ground black pepper,
Freshly squeezed lemon juice, to taste (optional)

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.

TUNA PROVENCALE



Tuna Provencale image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 22

5 tablespoons extra-virgin olive oil
1 teaspoon ground cumin, plus additional
1 teaspoon fennel seeds, plus additional
1 clove garlic, peeled and chopped
2 sprigs thyme, leaves only
1 lime, zest finely grated
Freshly ground black pepper
2 (1-pound) tuna steaks
2 Texas onions (spring onions), peeled, trimmed, and each cut into 8 wedges
1 bulb fennel, trimmed and cut into 1/4-inch thick slices
2 small zucchini, trimmed and cut into 1/4-inch-thick slices
2 orange baby bell peppers, cored, seeded, deveined, and cut into 1/4-inch thick slices
Salt
12 fava beans, peeled
8 cherry tomatoes, halved
1 seedless orange, peeled and cut in segments
1 lemon, zest finely grated, flesh peeled, and cut in segments
4 sprigs basil, leaves only, washed
2 tablespoons Nicoise olives, pitted
1 tablespoon pistachios
Vegetable oil
Fleur de sel

Steps:

  • Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
  • Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
  • While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
  • Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.

PROVENCAL TUNA MELT



Provencal Tuna Melt image

This isn't your standard greasy diner version of a tuna melt. Packed with lots of flavor, this makes for an excellent lunch.

Provided by chpmnk42

Categories     Seafood     Fish     Tuna

Time 20m

Yield 2

Number Of Ingredients 11

1 (6 ounce) can olive-oil packed tuna, untrained
¼ red bell pepper, cut into 1/4-inch pieces
2 scallions, green parts only, diced
2 teaspoons capers, drained and coarsely chopped
1 teaspoon minced fresh thyme
½ lemon, juiced
2 tablespoons mayonnaise
1 pinch red pepper flakes
4 slices ciabatta bread
1 teaspoon olive oil, or to taste
2 slices fresh Asiago, or more to taste

Steps:

  • Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
  • Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
  • Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.

Nutrition Facts : Calories 704 calories, Carbohydrate 62.8 g, Cholesterol 56.6 mg, Fat 32.5 g, Fiber 5.3 g, Protein 40.4 g, SaturatedFat 9.1 g, Sodium 1510 mg, Sugar 2.1 g

PROVENCAL TUNA MELTS



Provencal Tuna Melts image

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

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

1 baguette
4 tablespoons butter, softened
3 (6 ounce) cans white tuna in water, drained and flaked
6 fresh tarragon sprigs, leaves only, chopped
1/2 cup fresh basil leaf, chopped (about 10 leaves)
1/4 cup fresh flat-leaf parsley, chopped
1/2 cup pitted good-quality black olives or 1/2 cup green olives, chopped
2 shallots, finely chopped
3 tablespoons capers, drained
1 lemon, juice of
3 tablespoons extra virgin olive oil
black pepper
8 slices gruyere cheese

Steps:

  • Split the baguette horizontally and cut into 4 pieces.
  • Open each piece and slather with butter.
  • Place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
  • Work in 2 batches if the pan is not large enough.
  • Preheat the broiler.
  • In a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
  • Mix well and season with pepper to taste.
  • Working on a baking sheet, fill the toasted baguette with tuna.
  • Cover the mounded tuna with 2 slices of Gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
  • Serve hot.

Nutrition Facts : Calories 1367, Fat 50.4, SaturatedFat 21.9, Cholesterol 148.4, Sodium 2426, Carbohydrate 148.9, Fiber 7.1, Sugar 7.1, Protein 79.4

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