Tuna Mushroom And Myoga Sandwich Toast Recipes

TUNA MUSHROOM SOUP SANDWICHES

Steps:

• 1. Heat oven to 350 degrees. Drain tuna well. (I like Kirkland brand from Costco, it is really a solid white meat tuna.) I even rinse it in cold water and drain again. I like to get all the sodium out. We really have to watch that.
• 2. Chop the green pepper, celery and onion. To your taste. You will understand as you do this. Then saute them in a little oil until tender.
• 3. Add the well drained tuna, soup and mix well, stir until bubbly and cooked down but not dry.
• 4. Place buns on cookie sheet and top with some of the tuna mixture on the bottom half of a bun and top it with the top half of the bun. Repeat until all the buns or all the tuna is used. Or until you have done as many as you want. I don't use all of the mixture at one time, then refrigerate the leftover mix until another day.
• 5. Bake about 10 to 20 minutes until top of bun is toasty and light brown. THEN ENJOY a delicious hot tuna sandwich.

TUNA MUSHROOM AND MYOGA SANDWICH TOAST

Steps:

• Spread about half a tablespoon of mayonnaise on top of each of the two slices of bread.
• Spread the drained tuna evenly on both bread slices which already has a layer of mayonnaise. Add the onion slices on top followed by the shimeji mushroom pieces.
• Spread the myoga on top of the mushrooms then add some shredded cheese on top.
• Preheat your sandwich maker.
• Toast your sandwich until brown and crispy (usually about 5 minutes).

TUNA AND FISH CAKE SANDWICH TOAST

Steps:

• Finely mince a quarter piece of yellow onion then combine it with the tuna in a bowl. Add a tablespoon of finely grated parmesan cheese, 2 tablespoons of mayonnaise and a teaspoon of mustard. Mix all the ingredients until it is well-combined.
• Spread the tuna mixture evenly on top of two slices of bread.
• Slice the chikuwa in half along its length then distribute it evenly on top of two slices of bread.
• Slice the myoga thinly along its length then spread the myoga slices on top of the chikuwa.
• Add some more grated cheese on top then sprinkle with about a pinch of pepper on each bread.
• Preheat your sandwich maker.
• Toast the sandwich until it is brown and crispy which usually takes about 5 minutes.

CREAMED TUNA ON TOAST

Steps:

• 1. In a sauce pan combine the cream of mushroom soup, dash of pepper and peas. Heat on low setting so not to scald and burn.
• 2. If the mixture seems too thick you can add a dash of milk, but you want a thick mixture and not runny. Break up your tuna adding it to the creamed mixture. Heat to a low simmer bubble.
• 3. Serve over buttered toast.