Tarragon Tuna Melts Recipes

Steps:

• In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

Steps:

• Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
• Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
• Spread one side of the remaining four bread slices with butter.
• Place bread slices, buttered side up, on top of the cheese.
• Heat a large griddle, on medium heat.
• Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
• Cook for about 3 minutes, or until nicely browned on one side.
• Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
• Serve immediately.

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:

• Preheat the broiler.
• In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.

Steps:

• In a small bowl, combine the tuna, celery, onion and mayonnaise. Spread on bottom of buns; set bun tops aside. Top tuna mixture with a slice of cheese and tomato. , Place on an ungreased baking sheet. Bake, uncovered, at 350° for 12-15 minutes or until heated through and cheese is melted. Top each with a lettuce leaf; replace bun tops.

Steps:

• Whisk together the first six (dressing) ingredients.
• Fold in the tuna and peas.
• Toss in the pasta.
• Season with salt and pepper, to taste.
• Chill at least two hours before serving.
• The pasta will absorb the dressing, the flavors will blend and the dried tarragon flavor will really blossom.

Steps:

• In a bowl, combine the first seven ingredients. Spread over four slices of bread, about 1/2 cup on each; top with remaining bread. Butter the outsides of sandwiches.
• On a griddle or in a large skillet over medium heat, grill sandwiches for 4-5 minutes on each side or until lightly toasted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
• Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
• Bake in a preheated oven for 10 minutes.