Best Olive And Fennel Tuna Melts Recipes

MEDITERRANEAN TUNA MELTS

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.

MEDITERRANEAN TUNA MELT

Steps:

• Put the slices of bread under the grill and toast on one side, set aside but keep the grill on.
• Roughly chop the artichokes and sun dried tomatoes then add to a bowl with the tuna, fennel seeds, oregano and basil. Season with salt and pepper and mix to combine all ingredients.
• Add a small handful of arugula/rocket to the un-toasted side of each slice of bread. Top with equal amounts of tuna mixture then top with equal amounts of mozzarella.
• Place under the grill until the mozzarella is melted, golden and bubbling. Drizzle with a little balsamic glaze 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.

ULTIMATE TUNA MELTS

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.

MATER'S MISSISSIPPI TUNA MELT

Steps:

• Make the aioli and begin marinating the tuna early in the day. Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle. Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper. By this time, the micro-waved lemon and lime should be cool enough to handle. Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream. Remove to a bowl and refrigerate.
• Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them. Cover and refrigerate for 2 hours.
• Heat the grill or preheat the broiler in the oven. Brush the marinated tuna with 1 tablespoon or so of olive oil. Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest. Leave grill hot or oven on to toast bread.
• Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler.
• Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli. Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar. Heat briefly in the oven to melt cheese. Garnish with fresh dill. This is great served with fresh tomato soup, if desired.

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.

OLIVE AND FENNEL TUNA MELTS

Steps:

• Preheat broiler.
• Into a bowl flake tuna and stir in mayonnaise, fennel, olives, parsley, lemon juice, and salt and pepper to taste. Divide tuna salad among toast slices and top with Cheddar. In a shallow baking pan broil sandwiches under broiler about 4 inches from heat until cheese is bubbling, 1 to 2 minutes.