Categories: Main Dish, Rachael Ray, Tuna

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 small onions or 1 shallot, chopped
• 4 fresh mushrooms, thinly sliced
• 1 (6 ounce) can tuna, drained well
• salt
• fresh ground black pepper
• 1/4 cup cream or 1/4 cup half-and-half
• 2 -3 tablespoons grated parmigiano-reggiano cheese or 2 -3 tablespoons grated romano cheese
• 1/2 cup frozen peas
• 1 slice bread
• 2 slices swiss cheese (deli slices)

Directions

1. Preheat broiler to high; heat a skillet over medium heat; add oil, onions, and mushrooms; cook 3 minutes to soften.

2. Add in tuna; cook 3 more minutes; season with pepper; add cream; simmer 2-3 minutes to reduce and thicken.

3. Add in grated cheese and salt; add peas, stir to combine; remove from heat.

4. Toast bread 1 minute on each side and place on baking sheet.

5. Spoon tuna casserole onto bread, mounding it all the way to the edges.

6. Top tuna with Swiss cheese; return bread to oven.

7. Cook 1-3 minutes until cheese has melted and browned at edges.

Email to a friend | Print this recipe | Back