Tuna And Roasted Pepper Triangle Sandwiches Recipes

TOASTED TUNA SANDWICH

Steps:

• Pre heat broiler.
• In bowl mix tuna, green onions, chipotle peppers, roasted garlic, mayonnaise, and cheese.
• Slice rolls in half-length wise and divide tuna mixture, being sure to spread out evenly.
• Broil 3 to 5 minutes. Cheese should be melted and edges of bread toasted.
• Put 1/4 cup arugula on two of the halves and top each with remaining two halves.
• Enjoy while still nice and warm.

TUNA TRIANGLES

Steps:

• Combine tuna, cheese, and dressing.
• Separate crescent dough into four rectangles.
• On an ungreased baking sheet, press each rectangle to about 4" x 8".
• Cut each rectangle in half to form eight squares.
• Mound tuna mixture on a diagonal half of each square, leaving a border around the filling.
• Fold dough squares i n half to form triangles.
• Press edges with fork to seal, and cut a slit in the top (or some type of air hole).
• Bake at 375 degrees Fahrenheit for 14 to 16 minutes until golden brown.
• If desired, add chopped peppers, onion, celery, or olives to filling.

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES

Steps:

• In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

TUNA AND ROASTED PEPPER TRIANGLE SANDWICHES

Steps:

• 1 Toss the roasted pepper with a little oil and salt. 2 Drain the tuna and place it in a bowl. Mash the tuna well with a fork. Blend in the mayonnaise, lemon juice to taste, and green onion. 3 Spread the tuna on two of the bread slices. Top with the pepper strips. Cover with the remaining bread, pressing down slightly. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DEEP-FRIED TUNA MELT TRIANGLES

Steps:

• 1. Mix all tuna chunks, onions, raisins, pickle, coriander leaves and garlic powder.
• 2. Add salt and pepper to taste.
• 3. Lay flat the wanton wrap and put one tablespoon of the mixture at the center and top with the cheeses.
• 4. Fold the wrap in a triangular shape, sealing each sides with water. Continue with the rest of the wraps.
• 5. Heat the corn oil in a deep pan or fryer. Once heated, drop 3-4 pieces, avoiding to touch each other. Fry until golden brown.
• 6. Once cooked, drain excess oil and set on a plate with paper towels.

TUNA AND ROASTED PEPPER CROSTINI

Steps:

• Preheat oven to 350°F.
• On a large baking sheet arrange bread slices in one layer and toast in middle of oven until golden and crisp, about 10 minutes.
• Make tuna spread:
• In a food processor purée spread ingredients until blended well and season with salt and pepper. Toasts, tuna spread, and roasted peppers may be prepared up to this point 3 days ahead, toasts kept in an airtight container at room temperature and tuna spread and roasted peppers chilled, covered, in separate bowls. Bring tuna spread and roasted peppers to room temperature before serving.
• Top toasts with tuna spread and roasted pepper strips and sprinkle with capers and pepper to taste.

ROASTED RED PEPPER TRIANGLES

Steps:

• Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers., In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers. , On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. , Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA

Steps:

• If using tuna steaks, prepare grill.
• Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
• In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.