TUNA CHEESE SANDWICHES
"This is my husband Kent's very favorite sandwich," says Barbara Billeter from Clovis, California, "and I often make a double batch when lots of family or friends are over." TIP: "I prepare the tuna mixture in advance and add the lettuce just before assembling the sandwiches. This gives me more time to visit with my company," suggests Barbara.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. On five slices of bread, layer 1/2 cup lettuce and about 1/4 cup tuna mixture; top with remaining bread.
Nutrition Facts : Calories 501 calories, Fat 34g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 741mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
HOW TO MAKE A TUNA MELT
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious.
Provided by Chef John
Time 25m
Yield 2
Number Of Ingredients 12
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.
Nutrition Facts : Calories 593.5 calories, Carbohydrate 22.9 g, Cholesterol 81.6 mg, Fat 39.5 g, Fiber 1.1 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 918.2 mg, Sugar 2.3 g
TUNA SALAD AND CHEESE ROLL-UPS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the apples with the lemon juice until coated. Add the tuna, celery, mayonnaise, salt, and pepper and stir with a fork until tuna is broken up and mixture is combined.
- Lay the lavash on a large sheet of parchment paper on a work surface and cover with the cheese slices in a single layer, followed by a single layer of lettuce leaves. Evenly place the tuna salad along the bottom edge of the lavash. Using the parchment as a guide, tightly roll the sandwich beginning with a long side and wrap tightly in the parchment, taping the paper as necessary.
TUNA MELT
Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth's lunch counter in Charleston, S.C., when the cook didn't notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there's no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.
Provided by Lidey Heuck
Categories dinner, easy, lunch, weeknight, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
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.
TUNA CHEESE FLIPS
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In small bowl, combine tuna, lemon pepper seasoning, olives, mayonnaise and cheese. Separate dough into 10 biscuits. Press or roll out each to 5-inch circle. Spoon about 1/4 cup tuna mixture onto center of each circle. Fold dough in half over filling press edges with fork to seal. Brush both sides of each sandwich with egg press both sides in chips. Place on ungreased cookie sheet. With sharp knife, make two or three 1/2-inch slits in top of each sandwich. Bake at 375°F. for 18 to 24 minutes or until deep golden brown.TIP: To reheat, wrap loosely in foil heat at 350°F. for 10 to 15 minutes or until warm.Nutrition Per Serving: Calories 260 Protein 12g Carbohydrate 18g Fat 15g Sodium 620mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHEESY TUNA PATTIES
My husband came up with this recipe one winter afternoon while pondering what to cook for me that would meet my low carb diet and also not require going out of the house. This is a simple and brilliant recipe, and can be done with any canned fish. It goes well with a bowl of tomato soup.
Provided by Vicky George-Weimer
Categories Burgers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Beat eggs lightly. Drain tuna and add to eggs. Mix in cheese, chopped onion and seasonings. Let sit for a few minutes to blend the flavors.
- 2. Heat a medium skillet over medium heat. Add olive oil to heating pan until bottom is just coated. Using a pancake ring (or a tuna can with both top and bottom removed) in the pan, pat tuna mix into ring. Allow to sit for a moment, then remove ring and repeat until all tuna mix is used. Cook for five minutes on first side, or until bottoms are golden brown. Carefully flip over and cook for an additional 5 minutes.
- 3. Top patties with sliced cheese (we use double cheddar). Cover, reduce heat, and allow residual heat to melt the cheese onto the patties. Serve warm.
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THE BEST TUNA MELT RECIPE
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5/5 (8)Calories 391 per servingCategory Dinner, Main Course
- In a medium sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.
- Butter each slice of bread. Putting the butter side down add the cheese on the unbuttered side. Add the tuna mixture on top. Top with tomato and additional cheese.
- Preheat a skillet to medium heat. Add the sandwich on the skillet and heat for about 2-3 minutes until cheese starts to melt and it is golden brown. Flip to the other side and cook until the cheese is fully melted and sandwich is golden brown.
- Preheat a broiler. Spread the bread butter side up and toast for a couple of minutes. Top with cheese, tuna mixture and Broil for 2-3 miutes until cheese is melted.
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