Tex Mex Tuna Melt Panini

Happy Cinco de Mayo! If you missed Saturday’s posting, I added a roundup of 20 different recipe ideas to help kick off your festivities. And, just in case that wasn’t enough, I’m including another new choice today. Even after doing some online research, I still can’t differentiate between Southwestern and Tex Mex cuisine. Since I usually associate Southwestern with black beans, I’ll call this recipe Tex Mex. But, please feel free to comment below if you know of a more precise distinction. This past weekend we were craving an All-American classic, Tuna Melts. But, I wanted to put a Tex Mex spin on the flavor combination. Along with the typical mayo, celery and red onion, I spiced it up with a little chili powder, cumin, lime juice, green onions and a pinch of cayenne pepper, then topped it off with a generous helping of Cheddar cheese and served it up “Panini” style on sourdough bread. What a winning combination! The sourdough bread gave it more bulk, making it a heartier, more filling sandwich; perfect for those busy weeknights when you need to dish out a quick and easy, satisfying meal. I served it up alongside a fire-roasted tomato bisque. The smoky flavors of the bisque paired wonderfully with the Panini. But, you’ll have to wait until tomorrow to get that recipe (so, stay tuned). In the meantime, don’t miss out on the opportunity to try these warm, toasty, cheesy, yummy sandwiches. This updated take on an old-fashioned favorite will melt your heart!

Is it just me, or did they go smaller on the tuna cans? I thought they were always 6-ounce cans. Seems like they are now 5-ounce. Typical. That’s today’s marketing techniques, cut back on the size instead of inflating the price (or do both).

In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right away, cover and refrigerate until ready to assemble sandwiches.

Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.

Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat. 

Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of prepared tuna salad. Top with 2 slices of Cheddar cheese. 

Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice (buttered side up) over filled slice. Using something weighted, like a smaller cast iron skillet, or an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese is fully melted, serve.

Serve with tortilla chips, pickled jalapenos, soup, or salad.

TEX MEX TUNA MELT PANINI
Posted by: www.meldingmagic.com

INGREDIENTS:

• 4 (5-ounce) cans solid white tuna, packed in water
• 2/3 to 1 cup mayonnaise
• 1 cup chopped celery
• 1/2 cup chopped red onion (about 1/2 of a small red onion)
• 1/2 cup green onions, thinly sliced
• 2 Tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• Sea salt and black pepper, to taste
• Sourdough bread
• Cheddar cheese (or whatever flavor you prefer)

DIRECTIONS:

1. In medium bowl, combine tuna, mayo, celery, red onion, lime juice chili powder, cumin and cayenne
    pepper. Adjust mayo to texture you prefer. Season to taste with salt and pepper. If not using right
    away, cover and refrigerate until ready to assemble sandwiches.
2. Slice sourdough bread (2 slices per sandwich). Butter one side of each of the slices.
3. Meantime, spray a grill pan with non-stick cooking spray. Preheat, over medium high heat.
4. Assemble sandwiches. On half of the bread slices (non-buttered side) scoop on a generous helping of
    prepared tuna salad. Top with 2 slices of Cheddar cheese.
5. Lay bread slices (buttered side down) on preheated skillet. When they start to brown, lay top slice
    (buttered side up) over tuna-filled slice. Using something weighted, like a smaller cast iron skillet, or
    an aluminum foil covered brick, lay the weighted object over the top of the sandwich (to get nice deep
    grill marks). Turn and repeat on other side. When sandwich is toasty brown on both sides and cheese
    is fully melted, serve.

Shells and Cheese Creamy Tuna Casserole

Tuna casseroles were a popular comfort food for baby boomers. It was easy, quick and inexpensive to make. It wasn’t, however, too popular with the kids, mainly because most recipes were bland and usually included veggies like broccoli. This, more modern version, uses pantry ingredients (but not canned soup), for convenience and for “kid approval.” Rather than using noodles, this recipe uses Velveeta Shells & Cheese. Sneak in a few veggies, like red bell pepper, onions and peas, and you’ve got a casserole that both the little ones and the “big” ones will enjoy! No muss, no fuss and perfect for those picky eaters. This isn’t a gourmet version, it’s a mommy “must make” version.

Preheat oven to 350° F.  Lightly spray a 15x10x2-inch baking dish with cooking spray.

Prepare Velveeta Shells & Cheese according to package directions. 

Meanwhile in a small skillet, sauté onions, red bell peppers and garlic (if using) in butter until soft. (In this house, we add garlic to everything.) 

Add this mixture (including butter in skillet) to prepared Shells & Cheese, along with all remaining ingredients. Mix well to thoroughly combine. Spoon into prepared baking pan. 

Cover with aluminum foil. Bake 40 to 45 minutes, or until thoroughly heated through.

SHELLS & CHEESE CREAMY TUNA CASSEROLE
Source: Adapted from Kraft Recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 packages (12 ounces each) Velveeta Shells & Cheese
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 teaspoons chopped garlic
• 6 Tablespoons butter   
• 2 cups frozen green peas, thawed
• 2 cans (12 ounces each) tuna (packed in water), drained well and broken up into smaller pieces
• 1-3/4 cup mayonnaise

             
DIRECTIONS:

1.  Preheat oven to 350° F.
2.  Prepare Shells & Cheese according to package directions.
3.  Meanwhile, in small skillet, sauté onions, red peppers and garlic in butter until soft. Add this mixture
     (including butter) to Shells & Cheese, along with all remaining ingredients. Mix well. Spoon into lightly
     greased 15 x10 x 2-in baking pan.
 4. Cover with aluminum foil. Bake 40 to 45 min., or until thoroughly heated.