#crunchytuna

[ask-alexandrite-fusion]

This stepped-up tuna melt will take your old favorite to a whole new level. Putting Dijon mustard, red onion, and pickles in the recipe gives it a zesty new look. These tuna melts are cheesy, crunchy, and full of flavor. They were grilled just right.

Ingredients: 1 can 6 ounces of tuna, drained. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/4 cup diced red onion. 1/4 cup diced celery. 1/4 cup diced pickles. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1 cup shredded cheddar cheese. 4 slices of bread. 2 tablespoons butter.

Instructions: Put drained tuna, Dijon mustard, mayonnaise, diced red onion, diced celery, diced pickles, black pepper, and paprika in a bowl. Well mix until all the ingredients are mixed together evenly. Set a skillet or grill pan over medium heat to warm it up. Place a lot of the tuna mixture between two pieces of bread. Put some crumbled cheddar cheese on top of the tuna mix on each slice. To make sandwiches, put the last two slices of bread on top. Use a little butter to cover the outside of each sandwich. The sandwiches should be cooked for three to four minutes on each side in a hot grill pan or skillet, or until the bread is golden brown and the cheese melts. Take the tuna melts out of the pan and let them cool for one minute. Then cut them in half. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Thinkerz

[searchandrescuewoods]

Putting spicy tuna on crispy rice cakes is a great way to mix textures and tastes. The crunchy rice cakes go well with the creamy heat of the spicy tuna. You can eat this dish as a snack or as a light meal.

Ingredients: 2 cups sushi rice. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1/2 pound sushi-grade tuna. 2 tablespoons mayonnaise. 1 tablespoon sriracha sauce. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon finely chopped scallions. 1 teaspoon sesame seeds. Vegetable oil for frying.

Instructions: Cook sushi rice according to package instructions. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar and salt dissolve. Remove from heat and let cool. Once the rice is cooked, transfer it to a large bowl. Gently fold in the seasoned rice vinegar mixture until well combined. Let the rice cool to room temperature. While the rice is cooling, finely dice the sushi-grade tuna and place it in a bowl. In a separate bowl, mix together mayonnaise, sriracha sauce, soy sauce, sesame oil, chopped scallions, and sesame seeds. Add the spicy mayonnaise mixture to the diced tuna and mix until the tuna is evenly coated. Form the cooled sushi rice into small rectangular cakes. Heat vegetable oil in a frying pan over medium heat. Fry the rice cakes until crispy and golden brown on both sides, about 2-3 minutes per side. Remove the crispy rice cakes from the pan and drain on paper towels. Top each crispy rice cake with a spoonful of spicy tuna mixture. Garnish with additional sesame seeds and chopped scallions if desired. Serve immediately and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

Stylez and Kutz