Tuna Mayo Toastie Recipes

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TUNA MAYO TOASTIE



Tuna Mayo Toastie image

Make and share this Tuna Mayo Toastie recipe from Food.com.

Provided by hectorthebat

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 5

50 g tuna
2 tablespoons mayonnaise
salt
pepper
2 slices bread

Steps:

  • Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
  • Mix the tuna with the mayonnaise and seasoning. Spread the tuna mixture over one slice of bread and cover with the second slice. Place the sandwich in the toaster, close the lid, and cook for 3 minutes until browned.

Nutrition Facts : Calories 319.7, Fat 13.9, SaturatedFat 2.4, Cholesterol 26.6, Sodium 484, Carbohydrate 32.3, Fiber 1.2, Sugar 4, Protein 15.8

TUNA TOSTADAS WITH CHILE MAYONNAISE



Tuna Tostadas With Chile Mayonnaise image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup mayonnaise
Juice of 1 lime, plus wedges for serving
3/4 to 1/2 teaspoon chipotle chile powder
8 tostadas (flat crisp tortillas) or taco shells
3/4 cup golden raisins
1/2 cup pimento-stuffed olives, halved, plus 1 tablespoon brine from the jar
1 clove garlic, lightly smashed
2 bay leaves
1 12-ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups)
3 5-ounce cans solid white tuna packed in water, drained
1 cup lightly packed fresh parsley, chopped (about 1 small bunch)
1 small head romaine lettuce, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, chile powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes.
  • Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes.
  • Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves.
  • Spread about 1 tablespoon of the chile mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining chile mayonnaise. Serve with lime wedges.

TUNA MAYO RICE BOWL



Tuna Mayo Rice Bowl image

This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, snack, grains and rice, seafood, main course

Time 5m

Yield 1 serving

Number Of Ingredients 6

1 (5-ounce) can tuna (preferably any variety stored in oil), well drained
2 tablespoons mayonnaise
1 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1 cup cooked white rice (preferably short- or medium-grain)
Toasted white or black sesame seeds, furikake or chopped scallions, for topping (optional)

Steps:

  • In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
  • Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.

CHEESY TUNA MELTS



Cheesy tuna melts image

A tasty change from cheese on toast

Provided by Good Food team

Categories     Main course, Snack, Supper

Time 10m

Number Of Ingredients 6

200g can tuna , whatever type you've got in the cupboard
½ a bunch of spring onions , finely chopped
4 tbsp mayonnaise
3thick slices of granary or wholemeal bread
50g cheddar , coarsely grated
generous pinch of paprika

Steps:

  • Preheat the grill on its highest setting. Drain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
  • Toast the bread under the grill until it's nicely browned on both sides, then spread the tuna mixture on top, right up to the edges of the toast. Scatter over the cheese and put back under the grill until the cheese is bubbling.
  • Slice in half, sprinkle with paprika and tuck in.

Nutrition Facts : Calories 613 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 35 grams protein, Sodium 2.25 milligram of sodium

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