Like most iconic foods, the tuna melt has an origin story ... The tuna is mixed with briny capers, fruity green olives, crunchy celery and nutty melted gouda. It's served on buttered and grilled ...

Classic tuna-melt quesadilla? Can't go wrong with cheddar ... some like grated onion, pickle relish, capers, or even chopped hard-boiled eggs. That's the general model, anyways, that you can ...

Take my current favorite recipe from her book, the one I’m sharing here: It’s a vegan take on a tuna melt, with finely shredded carrots and mashed chickpeas standing in for the tuna.

capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside. Melt butter in a large Dutch oven over medium. Add onion ...

This classic tuna melt can be made in a frying pan! If you like a little more texture to your toastie, it also works well with a tablespoon of finely diced celery folded through the filling.

Simmer, stirring occasionally, until juices thicken slightly, 15-20 minutes. Stir tuna, capers and lemon zest into the sauce. Add drained spaghetti and a generous drizzle of olive oil, and toss ...

Stir in the tuna, onion, olives and capers. Divide the tuna mixture between 4 bread slices. Top with the lettuce and remaining bread slices. Tip: This recipe can be halved to make 2 servings.

Lay the tuna slices over the seasoned olive oil. Combine the lemon juice, lemon zest, caper brine, and chiles in a small bowl. Spoon the mixture evenly over each slice of tuna. Drizzle the top of ...

Top tuna with cheese, packing it on generously, and slide sandwiches under broiler. Broil until cheese melts and bubbles, 4-5 minutes. Remove tuna melts from broiler and serve immediately.

Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula and a remoulade prepared with mayo, red onion, tarragon, capers and mustard ...