Mediterranean Tuna Melts Recipes

EASY MEDITERRANEAN TUNA MELT

Easy Mediterranean Tuna Melt image

This is a surprising Mediterranean twist on the classic tuna melt, made with canned tuna, chickpeas, olives, and Parmesan cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 11

Ingredients

2 cans (6 ounces each) chunk light tuna packed in water, drained
1 can (15 1/2 ounces) chickpeas, drained and rinsed
1/4 cup minced red onion
1/4 cup fresh lemon juice
1/4 cup chopped green olives
2 tablespoons capers, rinsed
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper
1 loaf (8 ounces) Italian bread, split lengthwise
1/2 cup grated Parmesan cheese

Steps:

Heat broiler. In a bowl, combine first 8 ingredients (through mustard); season with salt and pepper.
Lay bread, cut side up, on a broiler-proof baking sheet; top with tuna mixture. Sprinkle with Parmesan. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.

Nutrition Facts : Calories 414 g, Fat 10 g, Protein 31 g

MEDITERRANEAN TUNA MELT

Mediterranean Tuna Melt image

Take the classic tuna melt on a trip to the Mediterranean with oil-packed tuna, chopped olives, hard-cooked egg, and tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

1 can drained oil-packed tuna
3 tablespoons mayonnaise
3 tablespoons chopped kalamata olives
4 slices crusty bread
1 sliced hard-cooked egg
8 slices tomato
4 slices cheddar

Steps:

Mix tuna, mayonnaise and olives; season. Toast bread. Divide tuna and egg among toast. Top each with 2 slices tomato and 1 slice cheddar. Broil until cheese is melted.

MEDITERRANEAN TUNA MELTS

Mediterranean Tuna Melts image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

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