Greek Leftovers Tuna Melt Recipes

TUNA MELT CROISSANTS

Steps:

• Preheat the oven to 190˚C/375˚F
• Slice the croissants down the middle.
• Roughly mash the cooked broccoli, then mix with the grated cheese, tuna, greek yogurt, beaten egg and season with black pepper.
• Take a croissant and slightly open the whole you have made. Spoon an eighth of the mixture into it, place on a baking tray, and then repeat with the rest of the croissants.
• Place in the oven for 12-15 minutes, until the croissants are golden brown and the filling has melted.
• Eat straight away.

ITALIAN TUNA SALAD

Steps:

• Place the dry-packed sun-dried tomatoes in a small bowl and cover with hot water. Set aside to reconstitute while you prepare the rest of the salad.
• To a food processor fitted with a steel blade, add 3/4 cup of the beans and the Greek yogurt. Blend until the beans start to become broken up and combined with the yogurt, stopping to scrape down the bowl as needed. Add the olive oil, lemon zest and juice, salt, pepper, and onion powder. Process until smooth, scraping down the bowl once or twice as needed.
• In a large mixing bowl, flake the tuna, leaving it fairly chunky. Add the celery, capers, parsley, and remaining beans.
• Drain the sun-dried tomatoes and pat dry. Add them to the bowl with the tuna mixture.
• Pour the Greek yogurt dressing over the top. With a spatula, gently stir to combine. Switch to a fork, continuing to stir and using the fork to break apart any clumps of ingredients that are sticking together, until the ingredients are evenly distributed.
• Serve however you like: open face on toasted English muffins or toasted bread topped with arugula (our favorite), on whole grain bread with arugula or spinach as a sandwich, over a bed of greens, or however you like.

OPEN-FACED TUNA MELT SANDWICH

Steps:

• Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
• Heat a large skillet over low heat.
• Spray skillet with oil, and place two slices of bread on top.
• Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
• Serve immediately.

TUNA MELT SANDWICH RECIPE

Steps:

• To make the tuna mixture: Mix together Wild Selections Solid White Albacore Tuna in Water, celery, pickles, egg, parsley, mayonnaise, lemon juice, salt and pepper in a bowl. Taste for seasoning and add in if necessary.
• To make the sandwiches: Preheat the oven to 350 degrees.
• Place 1 slice of cheese on the bottom half of a bun and top it off with ½ cup of the tuna mixture. Place another slice of cheese on the top bun. Place both of them (facing up) on the sheet pan. Repeat the same process with the rest of the buns.
• Bake in the oven for 8-10 minutes or until cheese melts. Take it out of the oven and let it cool for a minute.
• To Assemble: Layer each bottom bun (the one with the tuna mixture) with sliced cucumber, avocado, tomato, and a green salad leaf. Put the top bun.
• If preferred, garnish with a cornichon (as seen in the photos) and serve.

TUNA MELTS

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.

HEALTHY MEDITERRANEAN TUNA MELT SANDWICH

Steps:

• In a bowl, mix drained tuna, yogurt, lemon juice, oregano, salt, and pepper. Use a fork to break up tuna into flakes.
• Gently mix in red onion, cherry tomatoes, carrots, grapes, capers, fresh parsley, (optional hemp hearts), and crumbled feta. Taste and adjust seasonings if desired.
• Spread the tuna salad on one slice of the bread. Top with the other slice to form a sandwich.
• In a large skillet, heat butter or olive oil over medium heat. When heated, place the sandwich in the pan and cook until lightly toasted and crisp, about 2 - 3 minutes per side.
• Cut in half and enjoy!

GREEK LEFTOVERS TUNA MELT

Steps:

• Toast bread to desired color.
• Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
• Let sit for 30 minutes to reconstitute.
• Preheat oven to 350*F.
• Once reconstituted, chop sundried tomato.
• Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
• Spread evenly on toast.
• Top with tomato slices, feta, pepper, and seasoning.
• Place on a cookie sheet or pizza stone on top of parchment.
• Bake for 20 minutes.
• Serve with a salad and you've got a nice, light lunch bursting with flavor!