PROVENAL TUNA MELT
Provenal Tuna Melt
Provided by The Rachael Ray Staff
Number Of Ingredients 24
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
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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
PROVENCAL TUNA MELT
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
TUNA PROVENCAL
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.
TUNA MELT
Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weeknight, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
- Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
- Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
- Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.
MOZZARELLA TUNA MELTS
Make and share this Mozzarella Tuna Melts recipe from Food.com.
Provided by Scarlett516
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tuna, celery, onion, and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato.
- Place on an ungreased baking sheet. Bake, uncovered at 350°F for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf, replace bun tops.
TUNA SANDWICHES PROVENCAL
Provided by Melissa Roberts-Matar
Categories Sandwich Fish Tomato Vegetable No-Cook Quick & Easy Lunch Tuna Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
- Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
- Add tuna to mayonnaise mixture and stir to combine.
- Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.
HOW TO MAKE A TUNA MELT
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.
Provided by Chef John
Time 25m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 22.9 g, Cholesterol 81.6 mg, Fat 39.5 g, Fiber 1.1 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 918.2 mg, Sugar 2.3 g
PROVENCAL TUNA MELTS
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
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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