Fricassee Tuna Melt

lunch · ⏱ 35 min · 4 portions · 55.0 g carbs / portion · allergens: egg, gluten, milk, soy

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
http://flowcooking.food/en-us/recipe/431/fricassee-tuna-melt/