Rachael Rays Tuna Melt Sammie Recipes

PROVENAL TUNA MELT

Steps:

• Preheat the broiler
• In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers
• Squeeze the lemon over the bowl, being careful not to get any of the seeds in
• Drizzle in the EVOO and season with salt and freshly ground black pepper
• Mix thoroughly to combine
• Reserve in the fridge until ready to serve
• Preheat a large skillet over medium heat
• While the skillet is heating, brush the baguettes with the melted butter
• Toast in the skillet until golden brown
• Fill the baguettes with the tuna salad
• Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly
• Serve with carrot and celery sticks, and healthy potato chips alongside

EASY CANNED TUNA RECIPE: RACH'S MEXICAN TUNA MELTS

Steps:

• Preheat broiler with rack in center
• In a bowl, combine red onion, jalapeño pepper, garlic, and, if using, cilantro and hot sauce
• Add lime juice and salt, let stand a few minutes, then combine with avocado and mash it up with a fork
• Fold in tuna and pile evenly onto the halved and toasted English muffins
• Top the tuna salad with sliced tomatoes and cover the tomatoes with the cheese, then broil to melt cheese
• Top with pickled jalapeños

RACHAEL RAY'S TUNA MELT SAMMIE

Steps:

• Heat panini press or cast iron skillet for pressing sammy.
• If using a skillet, you will need another heavy skillet to press with or a brick, wrapped in foil.
• Flake tuna in bowl. Add chopped artichokes, sun-dried tomatoes, olives, capers, parsley, shallots and arugula.
• Dress with lemon juice and liberal drizzle of oil.
• Mix to combine salad thoroughly, season with pepper to taste.
• Arrange half of the cheese, overlapping the slices, on the bottom half of ciabatta.
• Top with salad in even layer then arrange remaining cheese and top with bread.
• Cut the loaf into 4 sections and press a few minutes to melt cheese and heat through.

TUNA MINI MELTS WITH ROSEMARY

Steps:

• Mash tuna with finely chopped shallot, rosemary and black pepper. Quarter the sliced cheese. Build mini sammies of bread, cheese, tuna, cheese, bread. Melt butter in skillet over medium heat. Grill sandwiches on both sides until golden. Remove from skillet and serve.;

GEMELLI WITH TUNA AND CHERRY TOMATOES

Steps:

• Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

ITALIAN-AMERICAN STYLE TUNA MELTS

Steps:

• Preheat the broiler.
• In a large bowl, combine the anchovy paste with extra-virgin olive oil. Add the olives, onions, celery, tuna, lemon juice and pepper, to taste, and toss to combine. Lightly butter each side of the rolls, and toast on each side under the broiler. Fill the rolls with the tuna salad and top with cheese. Arrange on a sheet pan and broil until the cheese melts. Transfer to serving plates and serve.

TUNA MELT MAC 'N' CHEESE

Steps:

• Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose.
• In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish.
• In a medium saucepot, melt 4 tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce. Cool and store for a make-ahead meal.
• Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs, toss to evenly distribute the butter, remove from heat and transfer to airtight container.
• To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese. Bake until golden and hot through.

OLIVE OIL POACHED TUNA MELTS

Steps:

• Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat. Then remove the pan from the heat and add the trimmed fish. Let stand 20 minutes. Then remove the fish, reserving the poaching oil, cool and flake.
• In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil. Whisk to combine and season with salt and pepper. To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon. Season the fish with a little seafood seasoning and add to the salad. Combine with the tines of a large fork, cover and store.
• To serve, place the rack in the center of the oven and preheat the broiler.
• Shred the Cheddar or Gruyere cheese on the large side of a box grater.
• Pile the tuna salad on the bottom of the rolls. Top with the cheese. Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes. Serve hot.

HOW TO MAKE A TUNA MELT

Steps:

• Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Spread butter generously on both sides of French bread slices.
• Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
• Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.