This Mostly Veggie Tuna Melt will never go out of style. Ode to a classic!

Tuna melts and tuna salad on fresh greens is definitely a regular in house. It’s something you can whip up quickly and modify the ingredients based on what you have.

My fiancés idea of comfort food is a nice creamy tuna melt and he’s as happy as a little clam when I make this for him. He’s going to kill me when he reads this.

Mostly Veggie Tuna Melt turned Tuna Salad

I like my tuna salad with a lot of crunch so I always use celery & fennel. Remember to hang on to those fennel fronds at the top of the fennel bulb. They look & feel similar to dill but have a delicate anise flavor. We’re going to sprinkle those on top of the tuna melt as a finishing touch that will melt in your mouth.

I also add an apple to the mix for some sweetness and because it pairs really well with the fennel. I usually add more celery+fennel+apple than what I’ve listed  because I try to pack in as many veggies as I can without Rez asking questions.

The Dill Pickles are so perfect in this salad

The fennel lends massive amounts of flavor to this recipe and honestly, it’s just not the same without it. As I’ve mentioned in other posts, fennel is one of my go-to ingredients and definitely a useful ingredient to keep on hand.

I dice one of my Garlicky Dill Pickles, fresh dill, as well as some dill seeds to really amp up the bold flavor. In a pinch you can sub dry dill for fresh dill, but be sure to half it and let the mix sit in the fridge for an hour or so, allowing the flavors to marry together.

dill pickle+fresh herbs+fennel+apple=my kind of melt!

I normally opt to serve this over mixed greens or peppery arugula because frankly, I just like it like that, but this an awesome gluten free option for my celiac friends or people watching their carb intake. This is a super comforting dish and fairly guilt free, especially if you use greek yogurt instead of mayo!

Try this classic recipe with a bowl of Lazy Pea Soup with Mint & Crème Fraîche, Speedy Greek Style Chicken Soup with Lemon or Cream of Wild Mushroom Soup.

Mostly Veggie Tuna Melt

 

Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Peony

Recipe type: Main

Cuisine: Homestyle

Serves: 2-4

Ingredients

• 1 can tuna, drained
• 4 slices of whatever bread you like
• 2 large celery stalks, finely chopped
• ¾ cup fennel, finely chopped
• 1 apple of your choice, cored and diced
• 1 large dill pickle, diced
• ½ cup red onion, finely chopped
• ½ cup dill, chopped
• ½ tsp dill seeds
• ½ cup extra sharp cheddar cheese, grated
• squeeze of fresh lemon juice
• ¼ cup prepared mayo or full fat greek yogurt
• 1 tsp black pepper
• kosher salt to taste
• fresh fennel fronds for sprinkling

Instructions

1. Preheat the oven broiler and set the rack about 5 inches from heat source.
2. Spread slices of bread on baking sheet and toast.
3. Combine all ingredients in a large bowl (with the exception of cheddar cheese) and toss until all ingredients are coated in mayo/greek yogurt.
4. Distribute the tuna salad mixture on top of the toasted pieces of bread and sprinkle with cheddar cheese.
5. Place under the broiler for 3-5 minutes.
6. Season with salt & pepper and garnish with fresh fennel fronds or dill.

Notes

Makes 4 open face sandwiches.
Remember to save the fennel fronds. They make a nice finishing touch to the tuna melts.

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PERFECT FOR A DATE NIGHT

Halloumi is a salty cheese, with a distinctive texture, similar to Mozzarella. It was first made in Cyprus by the Greeks, later gaining popularity in the middle east. Traditional Halloumi is made with unpasteurized sheep and goats milk, then wrapped with mint leaves, to help with preservation. The cheese would then be stored in its own juices with salt-water and frozen for up-to one year.

This white cheese has a super high melting point, which makes it a great option for frying(saganaki) or grilling. You can find Halloumi  on the menu in many Greek, Lebanese and other middle eastern restaurants. A classic Halloumi pairing is with watermelon and mint. The sweetness of the watermelon contrasts the saltiness of the cheese, to make a perfectly coupled pairing.

TAKE A MINI-VACATION IN YOUR KITCHEN AND TRY SOMETHING NEW!

I was inspired to make this at home because lately I’ve been feeling the travel bug, but know I have 10 months to go before we leave on our honeymoon. Usually, we’re able to pick up and go more regularly, but we have a wedding and honeymoon to save for this year. Who knew being a grown up would be so freaking expensive!!!

Instead of traveling, I opted to make a special dinner for my fiancé that would remind him of our travels. Saganaki was one of Rez’s favorite things to order on our vacation so I decided to take my own spin on the dish and serve it with a strawberry salsa.

Strawberries are in season right now and can be found pretty much everywhere! I was able to snag some super sweet local berries from the farmers market and was crazy-happy with the results. Make sure to serve this with a slotted spoon so you don’t get too too much liquid on the plate.

WASH BERRIES RIGHT BEFORE USING THEM. THEY WILL GO BAD QUICKLY ONCE THEY’VE BEEN WASHED!

Rez & I recently did a little road trip and ended up at a delightful winery called Sundance Vineyards, in Solvang California. While tasting wines, we sampled olive oils and balsamic vinegars made on-site. They were incredible! We tasted this 18 year old strawberry balsamic vinegar that I immediately knew I had to have.  I really felt like just yelling MINE! I was such a fan, I started making everyone in the tasting room try it and next thing you know; we’ve all bought the vinegar to take home, for ourselves and as gifts. It was $20.00 for a 200ml bottle, so not the cheapest but it was so worth the splurge. I used it in the recipe instead of balsamic glaze and it was heavenly. I only break out this little gem for special occasions, like bringing me out of my travel blues.

DON’T WORRY, IT’S 100% ACCEPTABLE TO SAMPLE WHILE YOU COOK

Halloumi Saganaki with Strawberry Salsa

 

Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

To make this recipe gluten free, either skip the dredging all-together or use white rice flour and half the amount of tapioca starch.

Author: Peony

Recipe type: Appetizer

Serves: 4

Ingredients

• 1 package halloumi cheese (7 oz)
• 6 oz strawberries, hulled and diced
• ¼ cup red onion, very thinly sliced
• 1 jalapeño, seeded and finely diced
• 1 tbsp fresh lime juice
• 1 tsp honey
• ½ tsp lime zest
• small handful fresh mint & cilantro
• balsamic glaze to drizzle
• flour for coating the halloumi

Instructions

1. Combine all ingredients(except flour & halloumi) together in a large bowl, reserving a small amount of mint for garnish.
2. Cover and put the strawberry salsa in the fridge for a few minutes while you cook the halloumi.
3. Cut halloumi into ¼ inch slices, dip in water and dredge in flour if desired.
4. Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side.
5. Arrange halloumi cheese on a platter and top with strawberry salsa.
6. Finish the plate by drizzling with balsamic glaze and garnish with mint.

Notes

To make this recipe gluten free, either skip the dredging all-together or use white rice flour and half the amount of tapioca starch.

3.3.3077

The post Halloumi Saganaki with Strawberry Salsa appeared first on The Peony Life.