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Normally I like to share a recipe that coincides with whatever season we're in, but it's been a bit wonky here these last few weeks. We dipped into the 60's last week, this week we were back into the upper 80's and it looks like more of the same heat next week. You know how excited us Midwesterner folk get when we have a stretch of days where the temps don't hit 70 degrees, so I was pretty ready to declare it crock pot and soup season last week. Alas, that hope was short lived and left me scrambling to swap out my recipe share with you today. Since I wasn't going for a seasonal or a holiday share, I thought I'd look for a seafood creation instead. Allison has been dying for me to remake Golden Blossom Honey's Smoked Salmon Rolls that we shared here last spring, but we did have some tuna in the cabinet to use up, so I opted to make her and Jason some Open Faced Tuna Melts instead.
Fennel isn't something that I have ever used or probably eaten in its natural form before, aside from fennel seeds, so even though I wasn't personally going to eat the tuna melts, I did have a great time learning how to use it from an extensive YouTube search as well as from this recipe. I love that even in my oldish age, I am still learning about new ways to use produce. The melts were so easy to prepare, even while learning how to chop up the fennel, and was ready to hit the table in just a few short minutes. You know those are the kind of recipes that I live for! While these are great for eating at home, I think you could add a second slice of bread to the top and instead of a melt, you have a sandwich that's perfect to take for school or work lunch as well. If you're not into seafood, chicken would make a good substitute here because it would blend just as well with the rest of the ingredients.
Ingredients
2 (6 ounce) cans solid white tuna, drained
1/3 cup mayonnaise
2/3 cup fennel, finely chopped
5 black olives (Gaeta or Kalamata), pitted and chopped
1 Tablespoon fresh parsley, minced
1 Tablespoon lemon juice
1/2 teaspoon GOLDEN BLOSSOM HONEY
4 slices rye bread, lightly toasted
4 ounces sharp cheddar cheese, grated
salt and pepper to taste
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Have you ever used fennel? If so, what's your favorite recipe that includes it?
Looks tasty and semmiches are such a comfort food, I do miss them sometimes... Never used fennel, don't think we have it often here.
ReplyDeleteThe ungodly heat has finally left us and now we are having a five or six days of around just 10C with below zero and first snow at our highest mountains. it is very refreshing to finally be able to close your windows and enjoy the colder weather. I even made pizza yesterday, for the first time after six months of constant summer.
Lucky you! It's still so hot here and we have a few more weeks of it I fear. The nights are cooling down though. Allison opens her bedroom window to make her room nice and cold. The dog has even started sleeping in her room because he loves the chill.
DeleteWhat did you put on your pizza? I love making homemade pizza, but we haven't done it since like March either!
The usual oat pizza that I make, you have the recipe at my Facebook, I just put sweet red pepper (the elongated one, not bell pepper, don't know if you have that variety, it is dominant here because we are world' leading producer of paprika which is made from it, it is sweeter and tastier and juicer than bell pepperS), red onion, a bit of grated carrot over tomato paste, bake it for ten minutes, then cover it with gouda and bake it for another ten. Sometimes I will put a few mushrooms on top, but only in winter when it is cold since I don't eat it immediatelly out of the oven.
DeleteI’ve bought fresh fennel maybe twice, but I have no memory of what I used it for. Probably a veggie dish.
ReplyDeleteThe 70 year old cashier didn't even know what it was. She had to ask Jason LOL. It's isn't a popular item here, apparently, but I did think it had a nice flavor to it.
DeleteLooks delicious. I hope you’re doing well. Think of you often.
ReplyDeleteww.rsrue.blogspot.com
Thank you Regine! Sorry for my late reply. I am sooo far behind these days, but am slowly catching up. Hope all is well with you!
DeleteHello!
ReplyDeleteFirstly thank you for your comment on my post, it gave me an extra energy boost!
As for your recipe, I think it's phenomenal and must be delicious, just looking at it makes my mouth water. It's a shame I can't eat these delicacies, I love tuna, we eat tinned tuna here, we don't usually eat it fresh!
Have a marvellous weekend!
Thank You, Marisa. I am happy to hear my comment made your day. Hope you're well ♥
DeleteJust passing by to wish you a great weekend! Hugs!
DeleteI have not used fennel yet. Everytime I go to look for it, the store I'm in doesn't carry it.
ReplyDeleteIt's not a very popular veggie, is it? I don't understand why not because it was delicious.
DeleteThis tuna melt recipe looks delicious and easy to make! I love the idea of adding fennel and learning new ways to use ingredients. Perfect for a quick lunch! Thanks for sharing.
ReplyDeleteThank you. Doris!
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome and thanks for stopping by!
DeleteI love the suggestion to swap it with chicken. I think this would be perfect for my granddaughter's. They like to eat a little something-something in the middle of all that playing they do, so I have purchased them their own little dining room table set for kids (except the oldest, who is in middle school now, she eats with us adults ;) ). They get such a kick out of having their little meals there and this one is colorful and pretty, so I know they'd be in their feels about it. :)
ReplyDeleteOh, I bet the littles just love having their own little dining set. How fun! And I cannot believe the oldest is already in middle school. I swear, she was born just yesterday!
DeleteI haven't had a tuna melt in forever. Thanks for the interesting recipe!
ReplyDeleteThanks for stopping by!
DeleteNever even heard of fennel, that I recall lol. Good to learn new things in my oldish age too though. Switching to chicken is the way for me any day.
ReplyDeleteFennel just doesn't seem to be on anyone's radar. Hopefully we can change that with this recipe!
DeleteI haven't tried this combination of flavors yet! Great ;)
ReplyDeleteI hope you do some time!
DeleteTuna melts are my husband's favorite and he actually likes fennel too. This is an unusual combination, but I'll have to give it a try next time I have fennel.
ReplyDeleteI thought it was unusual too, but tasty all the same! Hope your hubby likes the fennel addition to his!
DeleteI thought I commented on this before. The open face tuna melts look so delicious and it is one of my husband's favorites. I'll. have to try it with fennel for him.
ReplyDeleteSorry, I am always so far behind on approving comments. Think I need to hire me an assistant some days!
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