Tuna Melt with White Beans
Tuna Melt with White Beans is a delicious and hearty dish that’s perfect for any meal. This recipe combines the distinct flavors of tuna, creamy white beans, and melty cheese to create a comforting sandwich.
Why Make This Tuna Melt with White Beans?
There are plenty of reasons to love this Tuna Melt with White Beans.
- It’s quick and easy to make, perfect for busy weeknights.
- The combination of protein from the tuna and white beans keeps you satisfied.
- You can customize it with your favorite cheeses and breads.
- It’s a great way to use pantry staples while creating a delicious meal.
How to Make Tuna Melt with White Beans
Making Tuna Melt with White Beans is straightforward and fun. Just follow these easy steps:
Ingredients
- 1 can of tuna, drained
- 1 can of white beans, drained and rinsed
- 2 slices of bread
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or mozzarella)
- Butter or oil for grilling
Directions
- In a bowl, mix the drained tuna, white beans, mayonnaise, Dijon mustard, salt, and pepper until well combined.
- Spread butter or oil on one side of each slice of bread.
- Spread the tuna and bean mixture on the unbuttered side of one slice of bread, top with cheese, and then place the other slice of bread on top, buttered side out.
- Heat a skillet over medium heat and grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove from heat, cut in half, and serve warm.
How to Serve Tuna Melt with White Beans
Serve your Tuna Melt with White Beans warm for the best flavor. You can enjoy it with a side salad, chips, or pickles to add some crunch. This dish is perfect for lunch or a quick dinner.
How to Store Tuna Melt with White Beans
If you have leftovers, store your Tuna Melt with White Beans in an airtight container. You can keep it in the refrigerator for up to 2 days. For best results, reheat it in a skillet to regain the crispy bread texture.
Tips to Make Tuna Melt with White Beans
- Use fresh bread for better flavor and texture.
- Experiment with different cheeses to find your favorite combination.
- For a little kick, add some chopped jalapeños or a sprinkle of red pepper flakes.
Variation
If you’re looking for a variation, try adding sliced tomatoes or avocado to your Tuna Melt with White Beans for added freshness and creaminess.
FAQs
Can I use other beans instead of white beans?
Yes, you can use chickpeas or kidney beans for a different flavor and texture.
Is this recipe gluten-free?
To make it gluten-free, simply use gluten-free bread.
Where can I buy canned tuna?
You can find canned tuna at your local grocery store or buy it here.
With this simple recipe for Tuna Melt with White Beans, you can quickly whip up a satisfying meal. Enjoy!
Orange-Cranberry Braised Beef Short Ribs with Ginger and Garlic
Ingredients
Main Ingredients
- 5 pounds beef short ribs, English-cut Bone-in is best for flavor.
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil
- 1 large onion, chopped
- 6 cloves garlic, peeled and roughly chopped
- 3 tablespoons grated fresh ginger
- 1 tablespoon Chinese five-spice powder
- Zest of 2 oranges
- ¾ cup dried cranberries
- ½ cup fresh orange juice
- ½ cup honey
- 1 cup low-sodium soy sauce
- ¼ cup unseasoned rice vinegar
- ¼ cup hoisin sauce
- 2 tablespoons chili garlic sauce Adjust for spice level.
- 3½ cups chicken broth or water Use low-sodium if watching salt.
- 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water For thickening the sauce.
- 3 green onions thinly sliced For garnish.
Instructions
Preparation
- Pat the short ribs dry using paper towels. Season generously with salt and black pepper on all sides. Let them rest at room temperature for 30 minutes.
- Preheat the oven to 350°F. Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches for 3–4 minutes per side until deep golden. Transfer to a plate and pour off excess fat, leaving about 2 tablespoons.
- Lower heat to medium. Add onion, garlic, ginger, and five-spice. Cook for 4–5 minutes until soft and fragrant.
- Add orange zest strips, cranberries, ¼ cup orange juice, honey, soy sauce, rice vinegar, hoisin, chili garlic sauce, and chicken broth. Stir to blend flavors. Nestle short ribs into the pot so they are mostly submerged.
Braising
- Oven method: bring to a gentle simmer, cover, and transfer to oven. Cook for 3–3½ hours until ribs are tender. Remove lid in the last 20 minutes to reduce sauce.
- Slow cooker method: transfer to slow cooker and cook on high for 6–8 hours until fork-tender.
Finishing Touches
- Transfer ribs to a plate and cover. Strain cooking liquid through a fine mesh sieve; discard solids but save some cranberries for texture. Skim fat and return liquid to pot. Stir in the remaining ¼ cup orange juice.
- Whisk cornstarch and cold water until smooth. Bring sauce to a gentle simmer and slowly whisk in cornstarch mix. Cook for 2–3 minutes until glossy and slightly thickened.
- Return ribs (and reserved cranberries) to pot and spoon sauce over them. Simmer for 2–3 minutes until heated through. Garnish with grated orange zest and sliced green onions.
