Crescent Tuna Melt Recipes

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a small bowl, combine the remaining ingredients. Spoon across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.

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.

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.

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.

Steps:

• 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs and chop.2. Meanwhile, heat oven to 375°F. In medium bowl, combine mayonnaise, dill pickle, mustard and onion mix well. Stir in tuna and eggs.3. Separate dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch firmly press perforations and edges to seal. Cover with waxed paper. Press or roll to form 14x9-inch rectangle remove waxed paper.4. Spoon tuna mixture in 3-inch strip lengthwise down center of dough to within 1/4 inch of each end. Sprinkle 3/4 cup of the cheese over filling. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling with edges of strips just slightly overlapping, alternating from side to side.5. Bake at 375°F. for 17 to 24 minutes or until deep golden brown. Remove from oven sprinkle with remaining 3/4 cup cheese and sesame seed. Bake an additional 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 310 * Calories from Fat: 200 * % Daily Value: Total Fat: 22 g 34% * Saturated Fat: 8 g 40% * Cholesterol: 90 mg 30% * Sodium: 560 mg 23% * Total Carbohydrate: 12 g 4% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 16 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 Lean Meat, 3 Fat or 1 Carbohydrate, 2 Lean Meat, 3 Fat

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.