Ellie Kriegers Garden Tuna Melt Recipes

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted.

ELLIE KRIEGER'S GARDEN TUNA MELT

Steps:

• Preheat the oven to 325°.
• In a medium bowl, combine the tuna, spinach, bell pepper, carrot, parsley, mayonnaise, mustard, and black pepper.
• Place the bread on a baking sheet, divide the tuna among the 4 pieces of bread, and top each with a slice of cheese.
• Bake until the cheese melts and the edges of the bread are toasted, 6-8 minutes.
• 290 calories per serving.

MEDITERRANEAN TUNA WRAP

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

TARRAGON TUNA MELT

Steps:

• Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.
• Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and grated cheese.
• Spread one side of the remaining four bread slices with butter.
• Place bread slices, buttered side up, on top of the cheese.
• Heat a large griddle, on medium heat.
• Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices.
• Cook for about 3 minutes, or until nicely browned on one side.
• Carefully turn them to the other side. Cook for another 3 minutes or so, until the second side is browned.
• Serve immediately.

GARDEN TUNA MELT

Steps:

• Mix tuna, mayo, onion, green pepper and seasonings.
• Cover each of 4 bread slices with tuna mixture, 1 cheese slice and second bread slice.
• Spread outsides of sandwiches with additional mayo or softened butter.
• Cook in skillet on medium heat until lightly browned on both sides.

CRESCENT TUNA MELT

Steps:

• Heat oven to 375F degrees.
• In bowl mix first 4 ingredients.
• Add tuna and eggs.
• Unroll dough into 2 rectangles.
• Place one on cookie sheet.
• Spoon tuna mix on dough.
• Add cheese.
• Place other rectangle on top.
• Seal edges.
• Bake until deep golden brown (about 20 minutes).

GARDEN TUNA MELTS

Steps:

• Mix tuna, mayo, onion, green pepper, and seasonings.
• Cover each of 4 bread slices with tuna mixture, one slice of cheese and second bread slice; spread outsides of sandwiches with butter.
• Cook in skillet on medium heat until lightly browned on both sides and cheese is melted.

ELLIE KRIEGER'S CREAMY TOMATO SOUP

Steps:

• Heat the oil in a large soup pot over medium heat.
• Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, and chicken broth; bring to a boil.
• Decrease heat to med-low and simmer, stirring occasionally, about 15 minutes.
• Remove from the heat and allow to cool slightly, about 15 minutes.
• Working with about 1 cup at a time, puree the soup in a blender until smooth, then transfer the puree to another pot (alternatively, you can use an immersion blender).
• Stir in the cream, sugar, salt, and white pepper; taste and adjust seasonings.
• Serve garnished with the chives.
• 160 calories per 1 1/2 cup serving.