Mini Tuna Melts

mini tuna melts
Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
12

A classic tuna-melt served as an appetizer. The tuna mixture is spread on slices of cocktail pumpernickel bread, topped with cheese and broiled.

Ingredients

2 cups drained, canned tuna
1⁄3 cup mayonnaise
1⁄4 cup chopped red bell pepper
1⁄4 cup chopped scallions
1 tbsp. minced dill
1 tbsp. lemon juice
Salt and pepper, to taste
12 slices cocktail pumpernickel bread
2 oz. sliced cheddar or
American cheese
Gherkin pickles
 

Steps

1. In a bowl, mix tuna, mayonnaise, bell pepper, scallions, dill, lemon juice, and salt and pepper to taste.

2. Spread tuna mixture on bread slices; top with cheese. Place on a sheet pan and broil until cheese melts and tuna mixture is slightly warm.

3. Garnish with gherkins.
 

More From FoodService Director

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

FSD Resources