Tuna And Branston Pickle Melt Food

TUNA MELT RECIPE

Steps:

• Prepare tuna salad by stirring together tuna, celery, mayonnaise, pickle relish, salt and pepper in a large bowl. Cover and refrigerate for up to 1 day.
• Arrange bread or English muffins on a rimmed baking sheet. Place about 6-inches from the broiler and toast until golden brown, about 5 minutes.
• Spread about ½ cup of tuna salad over each slice of toast, top with sliced tomato, then the cheddar. Broil 6-inches from the heat until the cheese is melted and starting to brown, about 3-6 minutes.

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.

DILL PICKLE TUNA MELT

Steps:

• Combine tuna, pickles, onions and 2 Tbsp. mayo.
• Fill bread slices with tuna mixture and Singles to make 4 sandwiches.
• Spread outsides of sandwiches with remaining mayo.
• Cook in skillet over medium heat 3 min. on each side or until Singles are melted and sandwiches are lightly browned on both sides.

TUNA MELT RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the tuna, mayonnaise, celery, pickle relish, salt, and pepper until well combined.
• On a cutting board, butter one side of each slice of bread. Flip the bread over so it is buttered-side down. Divide the tuna mixture between 2 slices of bread. Top with the cheddar cheese, then place the other slices of bread on top, buttered-side out.
• Heat a large pan over medium heat. Place the sandwiches in the pan and cook, without moving, for about 2 minutes, until golden brown. Carefully flip the sandwiches over and continue to cook until the other side is golden brown and the cheese has melted, 2 minutes more.
• Transfer the tuna melts to a cutting board and cut in half. Serve immediately.
• Enjoy!

TUNA AND BRANSTON PICKLE MELT

Steps:

• Drain the tuna and mash well with the mayo until it is really soft.
• Toast the bread on one side. Turn the bread over and on the untoasted side spread the tuna. Place drops of the Branston on top of the tuna and cover with the cheese.
• Place under a grill until the cheese has melted. Mind that you don't burn your mouth on the hot pickle.

TUNA MELT

Steps:

• Combine ½ medium onion, thinly sliced, and 1 cup seasoned rice vinegar in a small bowl. Set aside.
• Gently mix two 5-oz. cans tuna packed in olive oil, drained, ¼ cup mayonnaise, 2 Tbsp. chopped celery, and 1 Tbsp. chopped pickles in a medium bowl until just combined. Season with kosher salt and freshly ground pepper.
• Heat a dry large cast-iron skillet over medium-low. Spread mayonnaise over 1 side of 2 slices sourdough bread. Place bread, mayo side down, in skillet; top 1 bread slice with 2 slices sharp cheddar. Cover with a lid and cook until bread is golden brown underneath and cheese is melted, about 4 minutes. (The cheese should form a crispy skirt around the bread.)
• Uncover skillet and top bread with melted cheddar with one fourth of tuna salad, then some drained reserved pickled onion. Close up sandwich and gently press down on sandwich with a spatula. Transfer to a cutting board and slice in half on a diagonal. Repeat cooking process 3 more times with more mayonnaise and remaining tuna salad, pickled onion, 6 slices sourdough bread, and 6 slices sharp cheddar to make 3 more sandwiches.
• Serve sandwiches on plates with dill pickle spears if desired.

BRANSTON PICKLE

Steps:

• Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
• Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
• Simmer until the swede is cooked through but still firm (about 1½ to 2 hours).
• Then add the liquid colouring until the colour is dark brown.
• Spoon into warm sterilized jars and seal.
• Leave for at least 3 weeks to let the flavours mature.