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Tuna Melt & Creamy Tomato Soup Recipe - Dinner | CraftMyMeals
Tuna Melt with Tomato Soup Creamy tomato soup paired with a protein-packed tuna melt – ultimate comfort food!
Recipes in this Meal 1. Tuna Melt Creamy, savory tuna salad tucked between slices of buttery, toasted bread with gooey, melted cheese. This classic diner sandwich is the ultimate comfort food, ready in just 20 minutes.
Ingredients 10 oz canned tuna (packed in water, drained well) 0.5 cup mayonnaise (good quality) 1 pcs celery (stalk, finely chopped) 0.25 cup red onion (finely chopped) 1 tbsp lemon juice (freshly squeezed) 1 tsp dijon mustard 0.25 tsp salt 0.25 tsp black pepper (freshly ground) 8 slices sourdough bread (thick-cut) 2. Tomato Soup A creamy and comforting tomato soup with a hint of Indian spices. This classic recipe is smooth, tangy, and slightly sweet, making it a perfect appetizer or light meal for any day.
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About Tuna Melt with Tomato Soup Creamy tomato soup paired with a protein-packed tuna melt – ultimate comfort food!
This american dish is perfect for dinner. With 976.78 calories and 38.93g of protein per serving, it's a nutritious choice for your meal plan.
8 slices cheddar cheese (medium or sharp)
4 tbsp unsalted butter (softened) Instructions 1 Prepare the tuna salad
In a medium bowl, use a fork to flake the thoroughly drained tuna. Add the mayonnaise, finely chopped celery, finely chopped red onion, lemon juice, Dijon mustard, salt, and pepper. Stir until all ingredients are well combined, but be careful not to overmix.2 Assemble the sandwiches
Lay out the 8 slices of bread on a clean work surface. Spread the softened butter evenly on one side of each slice of bread. Flip 4 of the slices over so the buttered side is down. On the unbuttered side of these 4 slices, layer one slice of cheese, a quarter of the tuna salad mixture, and a second slice of cheese. Place the remaining 4 slices of bread on top, with the buttered side facing up.3 Grill the tuna melts
Heat a large non-stick skillet or griddle over medium-low heat. Carefully place 1 or 2 sandwiches in the skillet, ensuring not to overcrowd it. Grill for 4-5 minutes on the first side, until the bread is a deep golden brown and crispy. Flip the sandwiches carefully and grill for another 3-4 minutes on the other side, until the cheese is completely melted. Repeat the process with the remaining sandwiches.4 Serve
Transfer the cooked tuna melts to a cutting board and let them rest for one minute. Slice the sandwiches in half diagonally and serve immediately while warm.Ingredients 1000 g tomato (ripe and red, roughly chopped) 1 pcs onion (medium, chopped) 4 pcs garlic (cloves, chopped) 1 inch ginger (peeled and grated) 2 tbsp butter 1 pcs bay leaf (large) 1.5 tsp sugar (to balance tomato tanginess) 0.5 tsp salt 0.5 tsp black pepper (freshly ground) 2 cup water 0.25 cup fresh cream (light or heavy cream) 2 tbsp coriander leaves (chopped, for garnish) Instructions 1 Sauté the aromatics
Heat butter in a large pot or pressure cooker over medium heat. Once melted, add the bay leaf and sauté for 30 seconds until fragrant. Add the chopped onion, garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.2 Cook the tomatoes
Add the chopped tomatoes, salt, black pepper, and sugar to the pot. Stir everything together and cook for 5-7 minutes until the tomatoes start to break down and become soft and pulpy.3 Simmer the soup base
Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. If using a pressure cooker, close the lid and cook for 2-3 whistles.4 Blend and strain the soup
Turn off the heat and let the soup cool slightly. Remove and discard the bay leaf.g
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Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.5 Finish and serve
Place the pot with the strained soup back on the stove over low heat. Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil. Taste and adjust seasoning if needed. Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.