Provençal Tuna Tartine Flexitarian Kitchen

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1 (6 ounce) can tuna, (drained) 6 ounces white bread, (6 slices) 3 tablespoon mayonnaise. Dredge: 1 egg. 1⁄2 cup milk. 3⁄4 cup flour. 1 teaspoon salt. 1 cup cracker crumbs, crushed fine.

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Combine the first 5 ingredients to make the filling and set aside. Arrange bread slices on working surface and beat eggs, milk and salt in a shallow bowl. Melt butter with oil in a roomy skillet (don't let the butter turn brown). Divide filling between half of bread slices and place remaining slices on top.

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Cooking instruction for this tuna recipe. 1/ Clean and cut the tomatoes in quarters, peppers in straps, and garlic in rings. 2/ Peel and pound the garlic. Cut the basil. 3/ Boil the olives for 2 minutes and remove their core. 4/ Hit up 3 tablespoon of olive oil in a stewpan. Throw in the onions and peppers and cook for 5min while stirring.

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Instructions. Line a rimmed baking sheet with parchment paper. Place the Ritz cracker crumbs in a shallow dish. Whisk the eggs and milk together in a medium bowl. Spread 1 tablespoon of mayonnaise on one side of each slice of bread. Place 1 1/2 slices of cheese on top of 4 slices of bread, placing it directly on the mayonnaise.

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tuna frenchee Cheese Frenchee and A Walk Down Memory Lane. If you were lucky enough to grow up in the Midwest in the 1960's or 1970's you just may have fallen in love with the Cheese Frenchee. I was and I did. Just the name evokes fond memories of sitting at the King's Food Host in Scottsbluff, Nebraska or sometimes in Lincoln munching.

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Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut each sandwich in half. Combine egg, milk, flour, and salt. Dip each triangle into the egg mixture and then coat with the cornflake crumbs. Lightly fry each sandwich in 2 tablespoons butter, turning to brown each side. Repeat with each sandwich.

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They also served a Tuna Frenchee during the Lenten season. In addition, they served homemade soups and chili along with a fresh meat hamburger line as well as a malt and sundae menu and yes, freshly made onion rings. All frenchees, onion rings, soups and fresh ground beef were prepped in their regional commisaries and shipped to the stores.

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Preparation. Using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut tuna into ¼" cubes. In a separate bowl, mix olive oil, fresh chopped herbs, shallot, jalapeno, mustard, mirin, and lime juice & zest. Add diced tuna and stir gently to combine. Divide into individual bowls.

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The Tuna Frenchee Day has finally arrived! Stop in and check out our Lenten Options. There are plenty to keep you coming back for more!

Provençal Tuna Tartine Flexitarian Kitchen

Ingredients: 1 (6 ounce) cans tuna ( drained)6 slices white breadmayonnaise1 eggs1/2 cup milk3/4 cup flour1 teaspoon saltcorn flake crumbs, crushed fineoil ( f. Tuna Frenchee Recipe - Food Recipes - ChampsDiet.com. Tuna Frenchee. Spread the love. Ingredients: 1 (6 ounce) cans tuna ( drained) 6 slices white bread mayonnaise 1 eggs 1/2 cup.

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Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top. Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.

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1 pound tuna (cut into 4) Heat half of the olive oil in a large skillet over medium heat. Cook the carrots, onion, fennel, thyme, and garlic over medium-low heat, stirring occasionally, until soft and translucent, about 10 minutes. Add the sorrel to the skillet. Deglaze with chicken stock. Cook, stirring occasionally, for another 10 to 15 minutes.

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Steps: Mix tuna with just enough mayonnaise to keep it together. Lightly spread each piece of bread with mayonnaise. Make 3 sandwiches spreading tuna not quite to the edge of the bread. Cut the crusts off the sandwiches. Cut each sandwich diagonally both ways, making 4 triangles. Combine egg, milk, flour and salt.

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Lightly spread each piece of bread with mayonnaise. Make 3 sandwiches spreading tuna not quite to the edge of the bread. Cut the crusts off the sandwiches. Cut each sandwich diagonally both ways, making 4 triangles. Combine egg, milk, flour and salt. Dip each triangle into egg mixture and then coat with the corn flake crumbs.

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Preheat oven to 400 degrees F. Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in half and half and Dijon until slightly thickened, about 4-5 minutes. Remove from heat.

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Drain the tuna and squeeze it with your hands to drain well. Mash the tuna, it must look like tiny filaments. Place it in a bowl and add all the ingredients, mix well. Season with salt and pepper. Serve with crackers or with bread slices. If you want a healthier version, you can dip it with carrot or other veggies.