Tuna And Roasted Tomato Melt Recipes

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ULTIMATE TUNA MELT



Ultimate Tuna Melt image

Tuna Melt is the ultimate sandwich with a flavorful tuna fish mixture, slices of cheddar cheese, freshly sliced tomatoes all melted together in a skillet on a thick, crispy golden bread. This sandwich will literally melt in your mouth!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 15m

Number Of Ingredients 11

4 cans (4 ounce tuna fish, drained)
1/4 cup mayonnaise
1/4 cup celery (finely chopped)
1/4 cup red onion (finely chopped)
1 Tablespoon dijon mustard
2 Tablespoons parsley (chopped)
salt and pepper
8 slices bread (I used French bread)
16 slices cheddar cheese (more if you want a layer on the bottom)
tomato (sliced)
1/4 cup butter (softened)

Steps:

  • 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.

Nutrition Facts : Calories 409 kcal, Carbohydrate 15 g, Protein 17 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 77 mg, Sodium 613 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TUNA AND ROASTED TOMATO MELT



Tuna and Roasted Tomato Melt image

This is a straightforward version of the classic sandwich-with a few improvements. We opt for good-quality tuna, we use celery root instead of celery, and we roast the tomatoes to extract the most flavor. Since this is a warm sandwich, the roasted tomato actually holds up better than would its raw counterpart. We think you'll agree that the addition of the fresh oregano brings out the flavor of the cheese.

Yield makes 8 open-faced sandwiches (2 per person)

Number Of Ingredients 9

2 (6-ounce) cans tuna packed in olive oil, drained
1/4 cup peeled and finely diced celery root
1/4 cup finely diced red onion
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried Sicilian oregano, plus additional for seasoning
4 tablespoons Mayonnaise (page 176)
Juice from 1/2 lemon
4 English muffins
8 tablespoons chopped Roasted Tomatoes (page 195)
8 slices Gruyère cheese

Steps:

  • Preheat the oven to 350°F.
  • In a bowl, flake the tuna with a fork and combine with the celery root, onion, and 1 teaspoon oregano. Add the mayonnaise and lemon juice, and mix well.
  • Toast the English muffins and top each slice with the tomatoes, followed by the tuna salad and the cheese, and season with the oregano. Place the sandwiches in the oven and remove once the cheese is melted. Serve open-faced.

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