Portobello Mushroom Tuna Melt Recipes

Steps:

• Preheat the broiler.
• Brush the mushrooms with 1 tablespoon oil.
• Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
• While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
• Remove the mushrooms from the oven.
• Divide tuna mixture among mushrooms, and spread evenly in caps.
• Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
• Top each mushroom with a tomato slice and 2 tablespoons greens.
• Serve immediately.

Steps:

• Caramelize onions. Melt 2 tablespoons of the butter in a large skillet set over high heat. When it foams, add the onions and sprinkle with salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes or so, or until the onions have released some liquid and started to become translucent.
• Reduce the heat to medium, and cook, stirring often, for what will seem like a very long time, until the onions are fully melted and dark golden brown, approximately 30 to 40 minutes. Remove onions, and set them and the skillet aside. (You can caramelize the onions a day ahead of time and reheat slowly when you're ready to cook.)
• Take a small baking dish, and put into it olive oil, soy sauce, balsamic vinegar and minced clove of garlic. Add portobello caps, then cover with foil, and roast in a 400-degree oven for 30 to 45 minutes, turning once.
• Set the skillet to medium heat, and put four pieces of rye bread into the butter that remains from cooking the onions. Top each piece with a slice of cheese, then two portobello caps, then some of the caramelized onions, and finally another slice of cheese and another slice of rye. Use the spatula to press down on the packages, and after about a minute or so, carefully turn over each patty to begin to brown the other side. (You may need to add the additional butter.) Cook until the cheese is fully melted and the bread is golden brown and crisp on both sides. Slice in half before serving.

Steps:

• Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
• Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
• Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
• Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.