Ellie Kriegers Garden Tuna Melt Recipes

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

Steps:

• You can substitute Swiss or cheddar cheese for the provolone. It's important to use the albacore tuna called for in the recipe; albacore is a firm, white tuna that holds up better than flaked tuna.
• When picking lemons, look for ones that are firm with skin that is smooth and bright. They will keep for two to three weeks if stored in a plastic bag in the refrigerator. To get more juice out of your fruit, let the lemon return to room temperature, and then roll it across the counter top while applying pressure with the palm of your hand. You'll get about 3 tablespoons of juice from one lemon. Since you only need 1 tablespoon of juice for this recipe, you can either squeeze just one-half of the lemon (and section the rest for use in drinks), or you could squeeze the entire lemon and store the remaining juice in an airtight container in the refrigerator for up to five days.
• Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown.

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

Steps:

• Preheat the oven to 325°.
• In a medium bowl, combine the tuna, spinach, bell pepper, carrot, parsley, mayonnaise, mustard, and black pepper.
• Place the bread on a baking sheet, divide the tuna among the 4 pieces of bread, and top each with a slice of cheese.
• Bake until the cheese melts and the edges of the bread are toasted, 6-8 minutes.
• 290 calories per serving.

Steps:

• Gently flake tuna and place in stainless-steel bowl.
• Fold in desired amount of mayo, chopped celery, and celery seed, adding salt and pepper to taste.
• Lay bread on work surface.
• Spread tuna on two slices and layer with Gruyère.
• Top with remaining bread slices and press lightly with the palm of your hand to bring tuna just to the edges of each sandwich.
• Melt a small amount of butter in a skillet over low heat and toast sandwiches until cheese melts and bread is golden brown, about 2 minutes on each side.
• Transfer to cutting board and cut in half on diagonal.

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add onion and cook until softened and translucent, about 5 minute.
• Add the ham and garlic and cook for an additional 3 minute.
• Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper.
• Bring to a boil, then reduce heat to a simmer.
• Cover and cook until about half of the liquid is absorbed, 15 minute.

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
• Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
• Remove from the heat and allow to cool slightly, about 15 minutes.
• Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
• Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
• Serve garnished with the chives.
• 160 calories per 1 1/2 cup serving.

Steps:

• Mix the can of tuna with mayonnaise, salt and pepper and any other herbs or seasonings you`d like to add, walnuts taste good in it too- Be creative and have fun with it.
• Put tuna mixture aside.
• Cut a slice of your tomato and set aside.
• Over medium- low heat, sauté the sliced mushrooms in olive oil until slightly crisp- I sometimes add left over chicken or a slice or 2 of bacon to the sauté for variety.
• Once the mushrooms are sautéed arrange them into a tidy little circle and place the tuna and mayo mixture very carefully onto the center of the mushroom platform- If you haven`t realized by now-- the mushrooms replace your bread.
• Then place the tomato slice on top of the tuna and mayo, top it all off with cheese, reduce heat slightly, and cover for 1 minute or until the cheese is melted.
• Carefully, with the aid of a flexible spatula, slide the tuna melt onto your plate- or a leaf of lettuce on your plate and enjoy.
• Only 3 and a half carbs for the whole meal-- and it`s filling.
• You can use other types of cheese and mushrooms or even more tomato, but take the carbs into account- some cheeses are higher than others and the same for veggies too.

Steps:

• Mix tuna, mayo, onion, green pepper and seasonings.
• Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
• Spread outsides of sandwiches with additional mayo or softened butter.
• Cook in skillet on medium heat until lightly browned on both sides.