Italian Tuna Melt {Mezzetta® Make That Sandwich™ Recipe Contest}

I made this Italian tuna melt in the hopes of inspiring you to enter the Mezzetta® Make That Sandwich™ Recipe Contest with an original creation of your own for a chance at the grand prize of 25,000 dollars. Two runners-up will receive 1,000 dollars each.

You must use two Mezzetta products in your sandwich, a requirement that isn’t hard at all being they have lots of tasty products to chose from. Not only do they jazz up your sandwiches but they’re great in pasta salads, leafy salads, for appetizers and for snacking on straight out of the jar.

Italian Tuna Melt

I used the savory garlic everything spread on my bread to make it taste like I had used garlic bread and the roasted red pepper strips and caramelized onions to flavor up the tuna salad.

I also added baby spinach, pine nuts for crunch and mozzarella cheese for the “melt” part of the equation. I toasted it up in salty, Parmesan butter until the bread was golden, hot and crispy and the cheese melted and stringy. … 

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Angel Hair Pasta with Tuna Sauce

Angel Hair Pasta with Tuna Sauce

To fully enjoy this dish requires a love of tuna fish. Not just any tuna but canned tuna packed in olive oil. That’s where the secret to success lies. Water packed tuna is too dry and bland. It’s imperative that you use a good quality oil-packed white albacore tuna.

I love dishes like this where in the time it takes to boil and cook the pasta you can make the entire meal! Onion, garlic and red pepper flakes are sauteed along with tuna then tossed with the angel hair pasta and some of its starchy water to make a bare bones sauce. Chopped parsley adds a much needed hit of freshness and color. You can eat this as a main dish with crusty bread to sop up the oily sauce or serve it as an appetizer, it’s light enough for that. This is best eaten fresh as the leftovers tend to get a little fishy!

I grew up eating tuna in tomato sauce as a part of our traditional Christmas eve fish feast. For me it’s the kind of dish I have to be in the right mood for. Like liver and onions. Or corned beef and cabbage. It’s not something you want to eat everyday or even every week, it’s one of those occasional cravings that hits you out of the blue.

Angel Hair Pasta with Tuna Sauce
(adapted from Saveur)
3 tablespoons olive oil, for sauteing
1 small yellow onion, finely chopped
sea or kosher salt and fresh black pepper
6 garlic cloves, minced
1/2 teaspoon crushed red chile flakes, optional
3 (6-ounce) cans oil-packed white albacore tuna fish, undrained
12 ounces angel hair pasta
3 tablespoons fresh parsley, chopped
extra-virgin olive oil, for drizzling

1. In a large skillet saute onion and red pepper flakes in olive oil (season with salt and pepper) over medium low heat until translucent, add garlic and saute until fragrant.

2. Meanwhile cook angel hair according to package directions in plenty of salted water setting aside 1/2 cup of the pasta water before draining. Once drained toss with a tablespoon or two of extra-virgin olive oil to prevent sticking.

3. Add tuna with its oil to skillet and cook about 5 minutes, breaking up tuna into small pieces.

4. Add pasta and pasta water to skillet and toss well with tuna sauce. Cook, stirring vigorously until sauce thickens and clings to pasta. Stir in parsley, season with salt and pepper to taste and drizzle with extra-virgin olive oil. Serve immediately.

Serves 4 as a main dish or 6-8 as an appetizer.

Angel Hair Pasta with Tuna Sauce

I’m linking this to Chaya of My Sweet and Savory for Let’s Do Brunch.

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The Best Tuna Salad…Ever!

The Best Tuna Salad...Ever!

When I lived in Tucson, AZ I worked in a gourmet sandwich shop that had the most delicious Tuna salad. They kept the exact recipe a secret but it was packed with fresh dill, sweet pickle and sliced almonds were scattered over top. One of the things I miss the most about Tucson is their unique sandwiches. I have been recreating them in my own ways since.

This tuna is as close as I’m ever going to get with some of my own touches added in, namely the onion and cranberries. It’s insanely delicious made into a melt with wheat bread, swiss cheese and lots of crispy almonds. I bid you to make this tonight for your brown bag lunch tomorrow, you will look forward to it all morning long. If it lasts that long. You might just hear it calling to you during the night. A tasty midnight snack!

The Best Tuna Salad...Ever!

Gourmet Tuna Salad
(by Reeni)

1 (5 ounce) can solid white albacore tuna, drained
Mayonnaise (the amount based on your personal taste)
1 tablespoon fresh chopped dill or 1 teaspoon dried
1 tablespoon diced sweet pickle
1 tablespoon diced red onion
1 tablespoon dried cranberries
1 tablespoon sliced Almonds
Salt and fresh cracked pepper, to taste

Flake your drained tuna in a medium bowl using a fork. Add the mayo, dill, pickle,
onion, and cranberries. Combine and season with salt and pepper.

Serve over a salad, on a sandwich or all on its own.

Sprinkle the almonds on top.

Printable Recipe

The Best Tuna Salad...Ever!

The Best Tuna Salad...Ever!