Portobello Tuna Melts

Okay, I promise, I do not eat tuna melts every week, although I did just realize that I posted a version of a tuna melt just two weeks ago...

I really like to include tuna in recipes because it is easily accessible (can be stored in the pantry), is inexpensive, and makes it easy to include a serving of fish in my week.  For anyone who is gluten-free, this is a great way to have a tuna melt as there is no bread in the recipe.  I often make this when I'm looking to eat a bit lighter, which usually occurs right after Christmas or as the weather starts to warm up and I realize that the over-sized sweaters are going to have to be retired soon.  Seeing how it's March and the temperature this weekend was below -40 degrees celsius, I guess I also make it when I'm looking for something quick and easy.

This recipe serves two people.

Ingredients:

2 portobello mushrooms
extra virgin olive oil
1 can chunked light tuna, drained
2 Tbsp mayo (I use reduced fat veganaise)
1 tsp dijon mustard
2 Tbsp fresh dill
1 handful of baby kale or spinach
1 small tomato
1/4 cup cheddar or gruyere cheese, grated
salt, pepper

Directions:

1. Preheat the oven to 500 degrees Fahrenheit.

2. Take out the stem of the mushrooms, and use a spoon to scrape out the gills.

3. Place the mushrooms on a baking sheet and brush with oil.  Bake for 10 minutes, turning halfway through.

4. While the mushrooms are baking, in a medium-sized bowl, mix together tuna, mayo, dijon, dill, kale, salt, and pepper.

5. When the mushrooms are tender, fill each cap with the tuna mixture and top with tomatoes and cheese.

6. Broil for about 5 minutes or until the cheese is brown and bubbling.  Enjoy!

Shopping Tips

1. Portobello mushrooms are the really big ones.  They can now be found in all grocery stores.

2. Some tunas are more pungent than others.  I like the light taste of light tuna.

These tuna melts are great served with salad.

Tuna Melt Casserole

A long time ago, Scott decided to make supper from the recipe on the back of the condensed mushroom soup can.  Surprisingly, the six-ingredient meal was quite tasty, and as I've previously said, I'm a sucker for a good casserole.  Wanting to make the dish a bit healthier so that we didn't have to use the condensed soup, this recipe was born.  It is even more flavourful and delicious than the original - go figure...

Serves 4 - 6.


Ingredients:

340 grams bowtie pasta

2 cloves garlic
3 leeks
8 ounces mushrooms
1 Tbsp olive oil
salt, pepper

300 grams light ricotta cheese
1 cup Greek yogurt
1/2 cup milk
2 eggs
1/4 cup fresh dill
salt, pepper

1 cup frozen corn

2 cans flaked tuna in water, drained

1 cup grated cheese of your choice (I used marble).

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Boil the pasta in salted water for one minute less than the package directions indicate.  When done, drain and set aside

3. Pulse garlic and leeks in a food processor (or chop finely by hand).  Sauté in olive oil for about 4 minutes in a large frying pan.

4. Meanwhile, pulse mushrooms in food processor (or chop finely by hand) until small bits.

5. Add mushrooms to the pan and continue to sauté for 8 - 10 more minutes.

6. Process the ricotta, yogurt, milk, eggs, dill, salt and pepper in the food processor (or beat by hand) until combined (it will be quite runny).

7. Remove the onion and leek mixture from the heat.  Add the frozen corn to the pan and combine. Then, add the drained, flaked tuna. Then, add the cooked and drained pasta and stir.  Finally, add the sauce and combine thoroughly.

8. Pour the pasta mixture into a lightly greased 9 x 13" pan.  Top with grated cheese.  Bake for 30 minutes and then broil for 4 minutes.  Enjoy!

Shopping

1. Buy high quality tuna (usually the one that is the most expensive).  If it smells like cat food, it will taste like cat food.

2. Buy whole mushrooms as they are cheaper and easier to clean.  A lot of sliced mushrooms still have dirt on them.

3. Make sure to clean the leeks thoroughly by running them under cold water after cutting them in half lengthwise.  Hold them top side down when you do this so that the dirt runs out of the leek.

4. Ricotta cheese is sold in a tub in the deli section.

Options:

1. You can sauté the garlic, leeks, and mushrooms ahead of time.  You can even do a double batch  and freeze the extras for next time.  This will save you a lot of time and clean up the next time you want to make this.

2. You could also make this with leftover chicken.