Best Tuna Mini Melts With Rosemary Recipes

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ULTIMATE TUNA MELTS



Ultimate Tuna Melts image

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

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.

ROSEMARY MARINATED TUNA



Rosemary Marinated Tuna image

A simple grilled or broiled fish dish. If you want to minimize the olive taste of the oil, use light olive oil. If you prefer a richer dish, serve with hollandaise sauce instead of lemon wedges.

Provided by echo echo

Categories     Tuna

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1 lemon, juice of
1 bay leaf
1/4-1/2 teaspoon salt (to taste)
pepper (to taste)
1/2 teaspoon dried rosemary or 1 teaspoon fresh rosemary leaf
6 tuna steaks (2 1/2-3 lbs)
lemon wedge

Steps:

  • Place fish in a single layer in a shallow pan.
  • Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once.
  • Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course).
  • Serve hot with lemon wedges.

Nutrition Facts : Calories 161.4, Fat 18, SaturatedFat 2.5, Sodium 97.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2

SIMPLE TUNA MELTS



Simple Tuna Melts image

This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind to mine!

Provided by momnipotent

Categories     Seafood     Fish     Tuna

Time 15m

Yield 4

Number Of Ingredients 6

1 (5 ounce) can tuna, drained
½ small onion, minced
pepper to taste
12 slices pickled jalapeno
2 English muffins, split
4 slices Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine tuna, minced onion, and black pepper. Divide mixture onto 4 halves of English Muffins. Arrange 3 slices jalapenos on each muffin half. Top each with a slice of Cheddar cheese. Place on baking sheet.
  • Bake in oven for 10 minutes, or until cheese begins to bubble.

Nutrition Facts : Calories 223.8 calories, Carbohydrate 15.4 g, Cholesterol 39.2 mg, Fat 10.2 g, Fiber 0.6 g, Protein 17.5 g, SaturatedFat 6.1 g, Sodium 443.7 mg, Sugar 0.5 g

TUNA MELTS WITH HORSERADISH MAYONNAISE



Tuna Melts with Horseradish Mayonnaise image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons mayonnaise
Two 6-ounce cans solid white tuna, drained
1/4 cup finely chopped celery
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
2 teaspoons apple cider vinegar
Kosher salt and freshly ground black pepper
1 tablespoon whole-grain mustard
1 tablespoon prepared horseradish
4 large slices rye bread, lightly toasted
8 thin slices Havarti cheese
2 tomatoes, cut into 8 slices
Dill pickles, for serving (optional)

Steps:

  • Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
  • Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
  • Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles if using.

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