Mini Tuna Melts

About Mini Tuna Melts

Ingredients

• Canned chunky tuna 1 cup
• French bread 1 loaf
• Cheese slices as required
• Onion, finely chopped 1 tbsp
• Fresh celery, finely chopped 1 tbsp
• Medium red capsicum ¼
• Fresh coriander a few sprigs
• Salt to taste
• Black peppercorns, crushed to taste
• Lemon juice 1 tsp
• Mushroom soup ½ cup

How to Make Mini Tuna Melts (Stepwise Photos)

Method

1. Preheat oven to 170º-180º C.
2. Take tuna in a mixing bowl, add onion and celery.
3. Finely chop red capsicum and coriander leaves and add to the tuna and mix well. Add salt crushed black peppercorns, lemon juice and mushroom soup and mix well.
4. Cut the French bread into ¼ cm thick slices. Keep a round cookie cutter on them and cut out roundels. Spread the tuna mixture generously on every slice.
5. Keep a round cookie cutter on each cheese slice and cut roundels and keep a cheese roundel over the tune mixture on each bread roundel.
6. Wrap the sandwiches individually in a piece of aluminum foil to make a parcel. Keep these parcels on a baking tray, keep the tray in the preheated oven and bake for 10-15 minutes.
7. Bring the tray out of the oven, unwrap each parcel and place them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps