Teeny Tiny Tuna Melts Food

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Mix all ingredients (except buns) together in medium bowl.
• Slice Kaiser buns in half and top each half with tuna mixture, dividing equally among all 4 buns halves.
• Divide 1/2 cup of garnish cheddar cheese in 4 and sprinkle on top of each half bun, dividing evenly between all 4.
• Bake for 10 minutes, then turn up to broil (500) for 2 minutes or until cheese is bubbly. Serve warm with raw veggies or soup.

TINY TUNA MELTS

Steps:

• Stir together tuna, drained, mayonnaise, and fresh lemon juice. Season with coarse salt and ground pepper.
• Heat broiler of toaster oven (or oven). On a foil-lined baking sheet, arrange crackers. Top with tuna mixture and shredded cheddar. Broil until cheese has melted, 2 to 3 minutes.

CLASSIC TUNA MELTS

Steps:

• Preheat the broiler to high.
• Butter the halved muffins, place them in a single layer on a baking sheet and broil until golden, about 2 minutes.
• Meanwhile, make the tuna salad: In a large bowl, mix together the tuna, artichoke hearts, mayonnaise, olives, mustard, dill, hot sauce, celery, scallions and lemon zest. Season with salt and pepper.
• Top each muffin half with a large scoop of tuna salad, arrange 2 slices of cheese on each and broil until the cheese is melted, about 2 minutes. Remove and top with tomato slices and chives to serve.

MEDITERRANEAN TUNA MELTS

Steps:

• Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
• Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

TEENY TINY TUNA MELTS

Steps:

• Mix tuna, mayonnaise and celery until well blended.
• Top each cracker with 1 teaspoon of the tuna mixture.
• Sprinkle top with 1/2 teaspoon of cheese.
• Place 6 topped crackers on microwaveable plate.
• Microwave on HIGH 15 seconds or until topping is heated through and cheese is melted.
• Or place all the topped crackers on a baking sheet and bake at 350 degrees Fahrenheit for about 5 minutes to heat through.
• Sprinkle top of crackers with black pepper.
• Repeat with the remaining topped crackers if using microwave.
• Enjoy!

TINY TUNA MELTS

Steps:

• Mix tuna, mayo and celery until well blended. Top each cracker with 1 tsp. of the tuna mixture; sprinkle with 1/2 tsp. of the cheese.
• Place 6 topped crackers on microwaveable plate. Microwave on HIGH 15 sec. or until topping is heated through and cheese is melted.
• Repeat with the remaining topped crackers.

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.

CHEESY TUNA MELTS

Steps:

• Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
• Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
• Slice in half, sprinkle with paprika and tuck in.