Tuna Melt Pie Recipes

Steps:

• Preheat oven to 400 degrees.
• Grease baking dish.
• Cook and stir onions and butter in skillet over low heat until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in baking dish.
• Beat eggs, milk, baking mix, salt and pepper until well blended.
• Pour into baking dish.
• Bake 25 minutes. Top with remaining cheese to within 1 inch from edge. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. The pie can be done even though some melted cheese adheres to knife.

Steps:

• 1. Preheat the oven to 450 degrees. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they've released and absorbed most of their juices, about 5 minutes.
• 2. In a large bowl, combine the tuna and mayo, breaking up the tuna. Stir in the onion-mushroom mixture, then stir in two-thirds of the cheese.
• 3. In a small bowl, whisk together the milk, eggs, flour and butter; stir in the tuna mixture. Transfer to a 10" deep-dish pie pan and bake until browned, about 35 minutes. Top with remaining cheese and broil until the cheese has melted.
• *One thing I would add is a thinly sliced layer of tomatoes on top, then top that with the remaining cheddar cheese. It just doesn't seem like a tuna melt without the tomatoes!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

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:

• Set oven control to broil.
• In medium bowl, mix tuna, mayonnaise, celery, onion, parsley, vinegar, salt and pepper.
• Place bread slices on baking sheet. Broil with top about 4 to 6 inches from heat 1 minute or until lightly toasted.
• Turn bread over on baking sheet. Spread untoasted side of each slice of bread with about 1/3 cup of the tuna salad, 1 slice of the cheese, 2 slices tomato and 1 of the remaining slice cheese. Return sandwiches to oven; broil 3 to 5 minutes or until cheese is melted.

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
• In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.