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'Wich of the Week: Olive and Roasted Ahi Tuna Melt

YumSugar — Wed, 09 Sep 2009 14:30:20 -0700

I could write a whole blog about sandwiches I make with Trader Joe's ingredients, from the Sloppy Jose to the naanwich. Of course, I love leftover sandwiches, so after enjoying TJ's marinated ahi tuna steaks for dinner, I used the extra fish to make a gourmet tuna melt with olives and sprouts. The photos don't do justice to how delicious it was.If you don't have a Trader Joe's near you, don't worry: you can use any leftover ahi tuna steak, roasted, grilled, or seared. Though I spooned on the supermarket's mixed olive bruschetta, a basic tapenade or olive salad will create the same effect. Find out how to melt your leftover tuna into this tasty sandwich when you read more.

Olive and Roasted Ahi Tuna Melt
Original recipe

Ingredients

1 large (1/2 lb) marinated ahi tuna steak, roasted (recommended: Trader Joe's)
4 slices hearty multigrain bread
2 slices Swiss cheese
Dijon mustard, for spreading
3 tablespoons Trader Joe's mixed olive bruschetta or olive tapenade
1 cup alfalfa or clover sprouts

Directions

Heat the broiler on low.

Break the cooked tuna into bite-size chunks, divide in half, and distribute to cover two slices of bread. Top each tuna-covered slice with a slice of Swiss cheese.
Place all four slices of bread on an ovenproof baking sheet and broil for 5 minutes or until cheese is melted.
Coat each bare piece of toast with Dijon mustard, and top each cheese-covered slice with half of the olive mixture.

Divide the sprouts and distribute evenly over the olives. Place the second slice of bread, mustard-side down, over the sprouts. Cut in half and serve.

Makes 2 tuna melts.

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Monday's Leftovers: Italian Tuna Melts

partysugar — Mon, 19 May 2008 06:45:26 -0700

Using fresh tuna instead of canned takes the classic tuna sandwich to a whole new level. In this jazzed up variation - it makes a great use of leftover tuna steaks - the tuna is mixed with artichoke hearts, sun dried tomatoes, and basil.

Served open faced and topped with lots of melted fontina, this sandwich is hearty and delicious. To take a look at the recipe, read more.

Italian Tuna Melts
From Rachael Ray

Ingredients

2 garlic cloves, 1 cut in half
1/2 teaspoon coarse salt, plus more for seasoning
1 teaspoon zest plus the juice of 1 lemon
One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
One 12-ounce can water-packed tuna, drained and flaked or 1 cup flaked, cooked fresh tuna
1/4 red onion, finely chopped
2 celery ribs, finely chopped
10 sun-dried tomatoes, thinly sliced
10 fresh basil leaves, thinly sliced (about 1/2 cup)
1/4 cup extra-virgin olive oil
Freshly ground pepper
Four 1-inch-thick slices of crusty bread
1 cup chopped arugula
1/2 pound Italian Fontina cheese, sliced

Directions

Preheat the broiler.
In a large bowl, mash the whole garlic clove with the ½ teaspoon of coarse salt until a paste forms. Add the lemon zest and lemon juice and mix until combined. Add the artichoke hearts, tuna, onion, celery, tomatoes and basil to the bowl and dress with 3 tablespoons of the oil. Mash the tuna salad with a fork and season to taste with salt and pepper.
Place the bread slices on a broiler pan and char on both sides under the broiler. Rub 1 side of each slice with the cut garlic and drizzle with the remaining 1 tablespoon of oil.
Divide the arugula and the tuna salad among the bread slices and top with the cheese. Return to the broiler and melt the cheese until bubbly, 1 to 2 minutes.

Serves 4.

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'Wich of the Week: Mediterranean Tuna Melt

YumSugar — Wed, 20 Feb 2008 13:20:13 -0800

Tuna salad is one of the great sandwich standbys, but the usual mayonnaise-laced version can get old, not to mention unhealthy. For something slightly more sophisticated, I've been making this Middle Eastern-inspired version, served open face on crusty Italian bread.

Since I had lots of olives after making muffalettas, I decided to make the Mediterranean Tuna Melt today's 'wich of the week. It mixes canned tuna with chickpeas, green olives, and capers and uses a mustard and olive oil base rather than mayo. Shredded Parmesan cheese on top gets nice and crispy in the broiler. For the recipe and more photos, read more.

This sandwich comes together in less than half an hour, but the unusual flavor makes it disproportionately impressive. I served it with a Greek spinach salad, which was a nice counterpart. In addition to the Parmesan, you can also melt crumbled feta cheese over the top for some added flavor, and if you have leftover tuna salad, it's also great served over lettuce.

Mediterranean Tuna Melt
From Everyday Food

Serves 4.

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 tbsp. capers, rinsed
1 tbsp. olive oil
1 tbsp. Dijon mustard
Salt and pepper
1 loaf (8 ounces) Italian bread, split lengthwise
1/2 cup grated Parmesan cheese

Directions:

Heat broiler. In a bowl, combine first eight 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.

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Tuna Melts Two Ways - Beginner & Expert

partysugar — Tue, 14 Aug 2007 15:43:31 -0700

In terms of deliciously simple sandwiches the best, in my opinion, after the grilled cheese is the tuna melt. A quintessential American sandwich, the tuna melt is sublimely good tuna smashed with oozy cheese between two slices of crisped, buttery bread. It makes an excellent afternoon snack, fast & easy dinner, or late night treat. An advanced level of culinary skill is not necessary unless you want to get fancy and use homemade mayonnaise. For tuna melts two ways read more

Beginner Tuna Melt
From Kraft Foods
Image Source

1 can (6 oz.) tuna, drained, flaked
3 Tbsp. mayonnaise
2 Tbsp. chopped celery
8 slices white bread
8 slices cheddar cheese
8 tsp. vegetable oil spread

Mix tuna, mayo and celery; set aside.
Cover one bread slice with one piece of cheese, 1/4 of the tuna mixture and a second piece of cheese. Top with second bread slice. Repeat to make 4 sandwiches.
Spread outsides of sandwiches evenly with vegetable oil spread.
Cook in skillet on medium heat for 3 to 4 min. on each sides or until lightly browned on both sides.

Serves 4.

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Expert Tuna Melt
From Wheatfields Bakery Cafe in Kansas
Image Source

Albacore Tuna and Artichoke Salad:
2 cups drained canned tuna
2/3 cup chopped artichoke hearts
1/4 cup sliced roasted red peppers
2 teaspoon minced lemon zest
1 teaspoon dried oregano
1 tablespoon chopped parsley leaves
Salt and pepper
Fresh Herb and Garlic Aioli:
3 egg yolks, plus 1 whole egg*
2 tablespoons Dijon mustard
2 tablespoons roasted garlic
1 lemon, juiced
2 cups olive oil
1 cup canola oil
1 tablespoon minced fresh sage leaves
1 1/2 teaspoons minced thyme leaves
1 1/2 teaspoons minced rosemary leaves
Salt and pepper
Sandwich:
8 slices kalamata olive bread
1 small red onion, sliced
4 slices provolone

In a bowl, combine all ingredients for the salad. Keep refrigerated until ready to serve.
For the aioli: in a food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. This sauce is enough aioli for 10 sandwiches.
Spread aioli on the slices of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread.
Grill on panini press for 3 to 5 minutes.

Serves 4.

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Today's Special: Mediterranean Tuna Melt

partysugar — Wed, 31 Jan 2007 08:59:32 -0800

Tuna melts are one of my all time favorite comfort foods. It's like a grilled cheese, there is something about melted cheese and warmed bread that makes me feel all warm and fuzzy inside. Tuna melts are a great go to meal when you have no time and no fresh food in the fridge. I always have canned tuna, bread, and cheese in my kitchen. Tonight's recipe is a jazzed up version with a Mediterranean twist: garbanzos, capers, and green olives. I've made this open faced sandwich many times and it's absolutely delicious. To make it for dinner, read more

Mediterranean Tuna Melt
From Martha Stewart

2 cans (6 ounces each) chunk light tuna packed in water, drained
1 can (15 1/2 ounces) garbanzo beans, 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

Heat broiler.
In a bowl, combine first eight 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.

Serves 4.

Per serving: 414 calories; 10.8 grams fat; 31.1 grams protein; 46.1 grams carbohydrates; 4.6 grams fiber

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Momofuku's David Chang Talks Sabbaticals and San Francisco

YumSugar — Mon, 09 Nov 2009 04:00:48 -0800

We've always been huge fans of New York chef and restaurateur David Chang: He was Sugar's pick for Best Restaurant Chef of 2008. By fusing innovative flavor combinations and haute kitchen techniques with casual dining, the Momofuku overlord revolutionized the restaurant scene in America.

What's most refreshing about Chang, however, are his irreverent demeanor and unapologetic opinions. Even though I'd interviewed him before, when I heard Chang and his co-author, New York Times writer Peter Meehan, were in town promoting their new bible, the Momofuku Cookbook, I couldn't resist chatting with them. His two cents on culinary trends, TV, and Top Chef Masters, after the jump.

Mediterranean Tuna Melt

YumSugar — Tue, 19 Feb 2008 08:33:27 -0800

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Taste Test: Quizno's Toasty Bullet Subs

YumSugar — Thu, 20 Aug 2009 15:30:07 -0700

It's a well documented fact that I'm a fiend for sandwiches; likewise, PartySugar loves them, especially warm, toasty paninis. Naturally, when Quizno's launched its new Toasty Bullets, it wasn't long before we went to our neighborhood outpost to check them out.

Customers can get a Toasty Bullet in five different flavors: Italian, Big Kahuna Tuna, Pesto Turkey, Turkey Club, and Beef, Bacon & Cheddar. The snack-sized sandwiches are about eight inches long and two inches wide, cost a dollar or two less than the average Quizno's sandwich, and come in a nifty paper pocket to assist with easy, on-the-go eating. Did any of these stun us with their bold flavors - or should you be dodging these bullets? Find out after the jump

Reader's Recipe: Sesame-seared Tuna with Coconut Rice

YumSugar — Tue, 27 Feb 2007 14:57:09 -0800

There are a few dishes out there that, no matter how full I am, I can always seem to find room for more. One of these dishes is tuna, just about any kind of tuna. Be it raw, seared, baked, or grilled, as long as it's tuna I love it. So when I saw that reader WhiplashGirlchild posted a recipe for Sesame-seared tuna with coconut rice I knew it was going to be a winner. To check out the recipe for this and a snow pea salad too, read more

Recipe submitted by reader WhiplashGirlchild

Last night, the boyfriend and I met friends at Jones, my favorite restaurant in Philly.

I ordered one of my favorite dishes there last night, the sesame-seared tuna with coconut rice, snow pea salad and wasabi-sweet soy sauce. They won't share the recipe with me, but I went online and found some very similar recipes. It sounds pretty easy, and I assure you, it's delicious!

TUNA

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Source

RICE

Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal.

2 cups long-grain rice
1 tablespoon unsalted butter
1 (13- to 14-oz) can unsweetened coconut milk
1 cup water
1 (3-inch) cinnamon stick
1/4 teaspoon salt

Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well.

Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.

Stir in coconut milk, water, cinnamon, and salt and bring to a boil.

Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.

Makes 8 side-dish servings.

Source

SNOW PEA SALAD

1 pound snow peas, trimmed
1/4 cup sesame seeds, toasted
1 teaspoon sesame oil
3 tablespoons soy sauce
1 tablespoon mirin or dry sherry
2 teaspoons white vinegar
2 teaspoons sugar
a few gratings of fresh ginger

Steam the snow peas for NO MORE than 1 minute; then rinse them quickly under cold water and drain them well. Your goal here is to have them seem raw without being obnoxiously so. T

oss the drained snow peas with the toasted sesame seeds.

In a medium bowl, combine the other ingredients and toss the snow peas with them. Let the salad sit for at least 30 minutes before serving at room temperature.

Can also chill for a few hours and serve it cold.

Serves 4-6

Source

What Would You Make?

partysugar — Wed, 03 Oct 2007 10:11:49 -0700

Last week, you came up with so many inspiring recipes that we decided to challenge you yet again. So here's the scenario: you are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/spouse/child/friend, but the ingredients you have on hand are limited.

You have red onion, honey, and French bread. Using these products along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would whip up, read more

I would start by making a simple honey mustard vinaigrette with finely minced red onion, mustard, honey, lemon juice, and olive oil.
I would use this vinaigrette to flavor a can of tuna.
Next, I would cut the bread into large pieces and toast on both sides. Once toasted, I would rub with garlic.
I would smear the tuna mixture onto the toast, and shred on some Parmesan cheese.
Then, I would stick the whole thing under the broiler until the cheese is melted and bubbly.
To plate, I would make a sandwich and call it a tuna melt!

Source, Source