flowcooking

Fricassee Tuna Melt

Crispy potato edges, melty tapenade, and a creamy tuna melt.
Tangy red onion and lemon cut through black-olive richness.
Warm, savory, and just a little spicy-sweet in every bite.

lunch ⏱ 35 min 750 kcal / portion 55.0 g carbs / portion (estimated) eggglutenmilksoy 🔗 Original source

No ratings yet
🖨 Print
Fricassee Tuna Melt
v7 · rb0e705f985 20260727Z1751 90 g red onion ¼ tsp fine sea salt black pepper to taste 130 ml olive oil 300 g potato 4 pieces sourdough slice 200 g mozzarella 20 g parsley leaf kitchen paper to taste 🌀 mix tuna with mayonnaise 🌀 mix in finely diced red onion 🌀 season tuna mix with fine sea salt and black pepper blitz tapenade ingredients into a chunky paste 🍳 ⏱ 10-12 min fry potato half-moons in olive oil until golden brown 🔪 transfer fried potatoes to kitchen paper to drain 🌀 season drained fried potatoes with fine sea salt 🍽 spread sourdough with tapenade 🍽 sprinkle sourdough with grated mozzarella 🌀 add tuna mix to the mozzarella topped bread 🍽 top with fried potatoes 🍽 add parsley leaves on top of potatoes close sandwich with remaining tapenade and mozzarella topped bread 🍳 ⏱ 6 min fry sandwich in pan, flipping once halfway, until golden and toasted with melted cheese inside 🔪 drain on kitchen paper and repeat for second sandwich 🔪 slice sandwich in half and serve immediately Tuna Melt 🎉 200 g tuna 100 g mayonnaise 150 g black olives 2 pieces garlic clove 1½ tbsp red harissa paste 1½ tbsp lemon juice ½ tsp maple syrup ½ tsp honey tuna, mayonnaise fine sea salt black pepper 30 ml 100 ml fine sea salt mozzarella parsley leaf kitchen paper
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. mix tuna with mayonnaise
  2. mix in finely diced red onion
  3. season tuna mix with fine sea salt and black pepper
  4. blitz tapenade ingredients into a chunky paste
  5. fry potato half-moons in olive oil 10-12 minutes until golden brown
  6. transfer fried potatoes to kitchen paper to drain
  7. season drained fried potatoes with fine sea salt
  8. spread sourdough with tapenade
  9. sprinkle sourdough with grated mozzarella
  10. add tuna mix to the mozzarella topped bread
  11. top with fried potatoes
  12. add parsley leaves on top of potatoes
  13. close sandwich with remaining tapenade and mozzarella topped bread
  14. fry sandwich in pan about 6 minutes, flipping once halfway, until golden and toasted with melted cheese inside
  15. drain on kitchen paper and repeat for second sandwich
  16. slice sandwich in half and serve immediately

Similar recipes