Easy Mediterranean Tuna Melt Recipes

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MEDITERRANEAN TUNA MELTS



Mediterranean Tuna Melts image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 7-ounce cans oil-packed light tuna (preferably Italian)
1/2 cup chopped fresh parsley
1/4 cup pitted kalamata olives, chopped
1/2 small red onion, thinly sliced
Juice of 1 lemon
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
4 whole pitas, each split into 2 rounds
4 ounces muenster or halloumi cheese, thinly sliced
3 tablespoons extra-virgin olive oil
3 cups baby arugula
1 pint cherry tomatoes, halved
2 Persian cucumbers, halved lengthwise and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes.
  • Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad.

Nutrition Facts : Calories 707, Fat 38 grams, SaturatedFat 10 grams, Cholesterol 106 milligrams, Sodium 1198 milligrams, Carbohydrate 44 grams, Fiber 7 grams, Protein 52 grams

MEDITERRANEAN TUNA MELT



Mediterranean Tuna Melt image

This is the best tuna melt I've ever tasted! With a Mediterranean twist of artichokes, sun dried tomatoes and olives topped with mozzarella cheese and balsamic glaze. It's so delicious you'll love it!

Provided by Emily Kemp

Categories     lunch

Time 10m

Number Of Ingredients 11

4 slices crusty white bread (medium size)
160 g tin tuna (in olive oil, drained)
50 g artichokes (,drained)
50 g sun dried tomatoes (,drained)
80 g mozzarella
1 small handful basil ((around 3g))
1/2 tsp fennel seeds
1/2 tsp oregano (dried)
1 small handful arugula/rocket
1 pinch salt and pepper (to season)
1-2 tsp balsamic glaze

Steps:

  • Put the slices of bread under the grill and toast on one side, set aside but keep the grill on.
  • Roughly chop the artichokes and sun dried tomatoes then add to a bowl with the tuna, fennel seeds, oregano and basil. Season with salt and pepper and mix to combine all ingredients.
  • Add a small handful of arugula/rocket to the un-toasted side of each slice of bread. Top with equal amounts of tuna mixture then top with equal amounts of mozzarella.
  • Place under the grill until the mozzarella is melted, golden and bubbling. Drizzle with a little balsamic glaze and serve.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving

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