Tangy Tuna Melt Panini and Classic Baked Apple (Cooking Guru S1E2)
Tangy Tuna Melt Panini:
5 ounce can of Albacore Tuna (enough for 2 sandwiches)
1 TB of low fat mayonnaise
¼ cup of finely chopped celery (stem only)
a squeeze of ¼ of a lemon
½ tsp of chopped capers (no juice)
¼ garlic powder
1 ½ TB of chopped chives
½ TB of chopped Italian Parsley
¼ tsp of Smoked Paprika
¼ tsp of salt
ground pepper to taste
4 pieces of your favorite sliced bread
Cheddar or Jack Cheese
Classic Baked Apple:
2 med-large sized apples of any kind
4 TB of Brown Sugar
1 TB of unsalted butter
½ tsp of ground cinnamon
Zest of one lemon
Tangy Tuna Melt Directions:
1) Preheat Panini maker to “Grill” on “High.” Drain tuna liquid from can. Mash all ingredients in a small bowl.
2) Lightly warm and toast bread for a few minutes then remove from Panini maker.
3) Slice cheese thinly enough to cover one side of the bread.
4) Lower Panini maker to Medium-High or Medium.
5) Put one slice of bread back on Panini maker, place sliced cheese on bread, followed by tuna mixture, and finally by the last piece of bread.
6) Close Panini maker and check on sandwich after 5 minutes to see if cheese is melted and sandwich is hot.
-Replace chopped celery with broccoli stalk (a sharper flavor that taste a bit like a radish). Peel or par the rough part of the stalk (till you get to the core or smooth part) and chop like the celery into small pieces.
-Other good cheese to use are: swiss, provolone or gouda.
-Use a hearty seedy wheat bread or rye bread.
-Avoid using any kind or Italian or French bread because it is too thick for the Panini maker.
Baked Apple Directions:
1) Preheat oven to 375 degrees. Spray a shallow baking dish with canola/vegetable oil.
2) Core apple halfway and make a wide opening or pocket into the apple. Remove all the seeds.
3) Melt butter in microwave for 30-40 seconds. Mix the melted butter in a small cup or bowl with the ground cinnamon, brown sugar, and zest of a lemon.
4) Put the melted butter mixture into the apples
5) Bake for 15-20 minutes depending on the size of the apple but check after 13-14 minutes.
6) Apple should have a bit of firmness and not be mushy.
-Cover leftovers in tin foil for up to 3 days
-Suggestions on apples: Granny Smith (tart/often used in apple pies), Fuji (crunchy and sweet), Gala (crispy)
-Try maple syrup instead of honey (use 1 ½ TB of maple syrup and ⅛ tsp of cinnamon)
-Slice and spiral apple for nice look
-Taste great with vanilla frozen yogurt (only with original recipe not with maple syrup), ice cream, and whipped cream
-Finely chop leftover apples and add to granola, parfait, vanilla yogurt or oatmeal
-Bake an extra 3-5 minutes for “apple pie” consistency (mushier)
Pairs Well With
This is the lunch segment of the Cooking Guru web-series.