Greekleftoverstunamelt Recipes

EASY TUNA MELT

Easy tuna melt image

Provided by Alida Ryder

Categories Lunch

Time 20m

Number Of Ingredients 11

Ingredients

350 g (12oz) tuna (drained)
1 onion (finely chopped )
2 celery stalks (finely chopped )
½ cup mayonnaise
1 tsp dill (chopped)
1 tsp lemon juice
1 green chilli (de-seeded and chopped (or ½tsp chilli flakes))
salt and pepper (to taste )
8 slices bread (of your choice )
tomato slices
cheese (sliced )

Steps:

Drain the tuna then place in a mixing bowl.
Add finely diced onion and celery, mayonnaise, lemon juice and all the herbs and spices.
Mix well, taste and adjust seasoning if necessary. Place slices of bread on a sheetpan then toast under a hot grill/broiler.
Flip over then top half the slices with tuna filling, cheese and sliced tomatoes.
Place back in the oven and allow the cheese to melt.
Remove from the oven, sandwich with the remaining slices of bread and serve.

Nutrition Facts : Calories 426 kcal, Carbohydrate 55 g, Protein 28 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 36 mg, Sodium 984 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

ULTIMATE TUNA MELTS

Ultimate Tuna Melts image

Provided by Ina Garten

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (6 to 8-ounce) jars imported tuna packed in olive oil, drained
1/2 cup (1/4-inch) diced hearts of celery
1/2 cup minced scallions, white and light green parts (3 scallions)
3 tablespoons minced fresh dill
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 cup good mayonnaise, such as Hellmann's
1 teaspoon anchovy paste (optional)
4 large slices bread, such as Pepperidge Farm Farmhouse Hearty White
4 ounces Swiss cheese, such as Emmentaler, grated
1 ounce microgreens

Steps:

In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until combined. Add the lemon juice, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Combine the mayonnaise and anchovy paste, if using, and mix into the tuna.
Preheat the broiler. Toast the bread in a toaster and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1 to 2 minutes, just until the cheese melts and starts to brown. (Watch it carefully!) Sprinkle with the microgreens and serve hot.

GREEK LEFTOVERS TUNA MELT

Greek Leftovers Tuna Melt image

I invented this JUST now. I LOVED it! Great (and TASTY & SIMPLE) way to get rid of the extra hummus, capers, and sundried tomatoes that you don't know what to do with. Yummy! I used Laura Divine's Low Fat Hummus (40517). Can be easily multiplied and easily make substitutions (canned chicken, salmon, etc...or change the cheese, veggies, spices...the possibilities are endless! Maybe vegans can even sub tofu)

Provided by nomnom

Categories Lunch/Snacks

Time 35m

Yield 1 serving(s)

Number Of Ingredients 13

Ingredients

1/2 English muffins or 1/2 small pita bread
1 sun-dried tomato
1/4 cup canned solid white tuna packed in water, drained but still moist and flaked
3 teaspoons hummus
1/2 teaspoon jarred minced roasted garlic
1/2 teaspoon capers
1 sprig rosemary, chiffonaded
cracked black pepper, to taste
1 -2 dash paprika or 1 -2 dash cayenne
4 grape tomatoes, sliced crosswise
1/2 ounce fat free feta cheese, crumbled (President brand)
cracked black pepper, to taste
italian seasoning, to taste

Steps:

Toast bread to desired color.
Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
Let sit for 30 minutes to reconstitute.
Preheat oven to 350*F.
Once reconstituted, chop sundried tomato.
Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
Spread evenly on toast.
Top with tomato slices, feta, pepper, and seasoning.
Place on a cookie sheet or pizza stone on top of parchment.
Bake for 20 minutes.
Serve with a salad and you've got a nice, light lunch bursting with flavor!

BEST TUNA MELTS EVER

Best Tuna Melts Ever image

This tuna melt recipe is made from my tuna salad recipe. It is lower in fat and absolutely delicious. The key is to toast the bread first! (And the spices help). It is my own creation, and I do not usually use a recipe - I am sharing this with you now, in hopes that you'll love it as much as my friends & I do! YUM! NOTE: You can use premium tuna or not - I usually use the cheaper stuff for the tuna melts & save the Albacore for the pasta salads.

Provided by Stars-in-her-eyes

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) can canned tuna
2 tablespoons reduced-fat mayonnaise
2 tablespoons yellow mustard
1 dill pickle, diced
1/4 small onion, finely diced
salt & pepper
1/4 teaspoon Chinese five spice powder
1 small tomatoes, finely sliced
1/4 cup grated cheese, of your choice
2 slices bread

Steps:

Preheat oven to 400°F.
In a small bowl, add the mayo, mustard, salt, pepper & spice. Mix with a fork.
Finely dice the onion & dill pickle, and add to the bowl.
Add the tuna, well drained, to the mixture.
With a fork, mix well, ensuring the tuna is saturated with mayo & mustard, and the pickles & onion are evenly distributed. Adjust spice as necessary.
Slice the tomato into very thin slices, removing seeds. Place slices on a paper towel to absorb moisture (you don't want soggy bread).
Toast bread, slightly lighter than you prefer.
Divide tuna salad mixture in half, and scoop on top of the toast. Spread the mixture evenly.
Place tomato slices on top of tuna mixture.
Sprinkle grated cheese on to toast.
Place toast onto a cookie sheet.
Bake for 5 - 10 minutes, until cheese is bubbly.
Enjoy!

Nutrition Facts : Calories 293.1, Fat 12.1, SaturatedFat 3.8, Cholesterol 50, Sodium 1221.5, Carbohydrate 19.5, Fiber 1.8, Sugar 4.6, Protein 25.7

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