I had been fancying a tuna sandwich of some sort for several days now. I love tuna sandwiches, melts, casseroles, etc. If you have a couple of tins of tuna in the cupboard you are never very far from having a meal prepared. It is a most versatile ingredient!
I had seen an open-faced tuna melt recipe on a page called Sue Bee Homemaker. Is there ever such a thing as too many tuna melt recipes? I think not! I am always game to try a new one out!
She used English muffins for hers. I didn't have any English muffins, but I did have some nice sourdough bread and so that is what I used. I cut it into 4-inch rounds. I also cut the recipe way down to make only 2-3 servings. I did not need 10 servings. If you are wanting to feed more than 2 to 3 people, then check out her recipe.
These turned out really nice. They had a lovely flavor and were a great consistency. Too often people add far too much mayonnaise to their tuna salad for these things. I am not a huge fan of gloopy tuna. I am not a huge fan of gloopy anything!
In any case, I was really pleased with this recipe, even if I did make a few changes. I would make this again!
WHAT YOU NEED TO MAKE OPEN FACE TUNA MELTS
Just a few store-cupboard/larder ingredients. I bet you have everything in the house right now to make these. It looks like a long list, but most are herbs/seasonings.
- 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
- 2 TBS minced celery
- 1 TBS minced red onion
- 1/4 tsp celery seed
- 1/4 tsp dill weed
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp coarse ground black pepper
- 1 tsp light olive oil
- 2 TBS (or to taste) good quality mayonnaise
- 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
- 3 slices of Swiss cheese
- 6 TBS grated cheddar cheese
I buy the Cloverleaf solid white albacore tuna, which is line caught, wild and traceable. I like to use the solid in water, which I drain really well. You get more tuna for your buck.
I chopped my celery and onion very fine. You could use regular onion if you wished, or even spring onions. Onion adds a hint of sharpness to the filling which is really nice.
I de-string my celery to make it easier to chop and to eat. Simply grab the strings at the end of the stick between your thumb and a knife and gently pull down. They come away very easily. I hate getting celery strings caught in my teeth.
I used Kewpie mayonnaise, which is a Japanese mayonnaise which is rich and has a lovely flavor. You can use any kind of mayonnaise you like, even a low fat one. It makes not a lot of difference.
I used a rustic sour dough bread which I cut into four-inch rounds with a sharp metal cutter. This is the perfect side for holding. You could also just cut the bread diagonally in half which would work well, or you could use English muffin halves. You could also use a grainy bread, etc. Use what you love to eat.
I used an extra strong orange cheddar cheese for optimal flavor!
HOW TO MAKE OPEN FACE TUNA MELTS
These are not at all difficult to make. I use a sharp round pastry/cookie cutter to cut my bread into four-inch rounds. Don't skip the butter and toast in the oven step. It makes the difference between a crisp or a soggy result! I like my bread toasty and crisp.
Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
Divide the tuna mixture evenly between the bread rounds.
Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, pickles, soup, etc.) I chose to serve mine with the crisp veggie sticks and some spinach dip this time. It was lovely!
These were really delicious. The bread was lovely and crisp, and the tuna filling was really tasty. I loved the combination of the Swiss and Cheddar cheeses melted over top. I had only planned on eating two but could not resist helping myself to a third one. Naughty me!
I enjoyed with some crisp vegetable sticks and some spinach dip. This was quite simply a filling and delicious meal. I hope you will give it a go!
If you have a tin of tuna in the larder you are never very far from having something very tasty to enjoy. Here are a few other favorite tuna recipes of mine!
TUNA PATTIES - You only need a few simple store cupboard friendly ingredients to make these delicious patties. Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!
TUNA RICE MUFFINS WITH A BUTTER LEMON SAUCE A healthy and delicious recipe perfect for a quick 30-minute weeknight dinner. Tuna cakes are made in muffin tins with brown rice, sharp cheddar cheese and a savory lemon butter sauce for amazing flavor. Quick, easy and delicious. All you need are a few veggies to serve on the side for a complete meal.
Yield: 2 -3 servings
Open Face Tuna Melts (small batch)
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A tasty weeknight meal for the smaller family. Toasty bread rounds piled high with a delicious tuna salad, cheese and then baked until everything is ooey gooey delicious. I like to serve with crudites and dip!
Ingredients
- 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
- 2 TBS minced celery
- 1 TBS minced red onion
- 1/4 tsp celery seed
- 1/4 tsp dill weed
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp coarse ground black pepper
- 1 tsp light olive oil
- 2 TBS (or to taste) good quality mayonnaise
- 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
- 3 slices of Swiss cheese
- 6 TBS grated cheddar cheese
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
- Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
- Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
- Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
- Divide the tuna mixture evenly between the bread rounds.
- Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
- Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
- Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, soup, etc.)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
I was having my family over for supper on Sunday afternoon. Usually, we all gather at my sister's table, but this week I thought that I would give her a week off. I had bought one of those President's Choice Holiday Feast Turkey (and fixings) pie that I wanted to cook and to try. My sister had had one and she said it was really good.
I love pie and I love turkey pie. I just cannot eat a full sized one all by myself, so what better excuse to have the family over than to buy and bake one to share! So, this is what I did.
We enjoyed this with some scalloped potatoes and green beans on the side. I wanted something special for dessert and happened upon this delicious cake recipe by Christina Lane.
I decided her delicious looking vanilla cake, sized perfectly for the smaller family would be the perfect dessert for us to enjoy! I did make a few alterations.
First, I used buttermilk. (If you don't have buttermilk, I have found the BEST substitution is to whisk together equal parts of full fat yogurt and full fat milk.)
Second, I did not use the full whack of vanilla extract that she used in either her cake or her buttercream. I felt it was simply too much, and I didn't want the flavor of the vanilla to overwhelm the cake. This was a smart move on my part as what I used was just enough.
Third, I did not pipe rosettes of buttercream around the side of the cake. I am not a great piper and know my limitations. I opted instead to scatter a few pretty sprinkles over top of the cake to pretty it up.
All good calls on my part. This is quite simply one of the most delicious vanilla cakes I have ever eaten. Moist and delicious without going over the top.
WHAT YOU NEED TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Just a few simple ingredients and not a lot of any of them. Make sure all of your ingredients are at room temperature before beginning.
For the Cake:
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 3/4 cup (94g) all-purpose plain flour
- 1/4 tsp baking soda
- 6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
You will need a six inch round cake tin to bake this cake. This is the cake tin I use. I actually have three of them. They are invaluable when you want to make a single, double or triple layer cake of a smaller size.
They are made of heavy-duty anodized aluminum and are non-stick as well. (So long as you don't wash them in the dish washer, and I don't.)
I use the baking parchment that I get at Costco. It is cheaper in the long run to buy it in a large package if you do a lot of baking like I do.
I get my cake sprinkles at Sweetpolita. They have a large assortment of cake sprinkles and decorations to suit any occasion and they are excellent quality in my opinion.
As always, I use salted butter, it is the only butter I keep in the house. I just cut back on the salt in any recipe I am using. In this case I did not add any salt at all.
I use pure vanilla extract. In fact, I have my own homemade vanilla which I use. Its lovely.
No need to sift your flour. Just measure it out and whisk it together with the soda and salt, (if using.) To measure the flour, spoon it into your measuring cup and then level it off with a flat edge.
I do use free range, free run, organic eggs, but that is a personal preference and has no bearing on the recipe or its results.
HOW TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Nothing could be simpler. Yes, please do make sure your ingredients are at room temperature for the best results possible! Also do not overbeat the cake but do make sure it is smooth.
Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
Whisk the flour and soda together with the salt. Set aside.
Measure out the buttermilk for the cake. Set aside.
Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
Spread in the prepared baking tin, smoothing the top over.
Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
Sprinkle cake sprinkles over top if desired to decorate.
This is probably the most delicious vanilla cake I have ever baked. The cake itself is moist and delicious and loaded with flavor. That frosting is amazing. Not overly sweet. Usually, I am not overly fond of a frosting loaded cake, but I highly approve of this one!
If you are looking for a simple yet delicious cake to serve, I highly recommend this one. It's simply fabulous!
Smaller cakes make the perfect dessert for the smaller family, or even for a larger family that doesn't want a lot of leftovers. Here are a few more of my favorite smaller cakes that I think you might also like!
SMALL CARROT CAKE -Moist, spicy and delicious with a lush buttercream/cream cheese frosting. Prep time includes time to make the frosting. The time required for the cake to cool before frosting is not reflected in the recipe. This cake is every bit as delicious as its full-sized counterpart!
SMALL CHOCOLATE LAYER CAKE - What you have here is a small, yet indulgent chocolate layer cake, rich dense and moist, slathered and filled with a creamy, decadent chocolate buttercream frosting. This is a chocolate cake lover's dream with layers that melt in the mouth and a frosting that is as rich and smooth as silk! Why should only larger groups and gatherings get to enjoy delicious chocolate cakes?
Yield: one six-inch cake
Vanilla Buttermilk Cake (small batch)
Prep time: 10 MinCook time: 39 MinTotal time: 49 Min
A smaller sized vanilla cake which is exceptionally delicious. Do make the buttercream icing as well. You won't regret it.
Ingredients
For the Cake:
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 1/4 tsp baking soda
- 3/4 cup (94g) all-purpose plain flour
- 6 TBS (89ml/92g) buttermilk
Fur the vanilla buttercream frosting:
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
Instructions
- Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
- Whisk the flour and soda together with the salt. Set aside.
- Measure out the buttermilk for the cake. Set aside.
- Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
- Spread in the prepared baking tin, smoothing the top over.
- Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
- Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
- To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
- Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
- Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
- Sprinkle cake sprinkles over top if desired to decorate.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it.
Prepare to fall in love. This cookie recipe I am sharing with you today is not only a very simple one but probably one of the most delicious cookies that I have ever made and baked. So delicious in fact that I am now going to have to bake more to pop into the freezer for Christmas because we have put a serious dent into the ones that we already baked.
I came across the recipe on Pinterest, attributed to a page called Mildly Meandering. They looked and sounded very simple to make and amazingly delicious. I was absolutely right on both counts. They were very simple to make and amazingly delicious.
The longest part of the recipe is waiting for the dough to chill. You don't want to skip this step. It is crucial step and will give you the crispest cookie result.
These are crisp and buttery. Perfect for dunking. Much like biscotti, but not as hard. There is a difference between crisp and hard. These are crisp. And they smell amazing when they are baking.
These are the perfect balance of crisp and buttery, with a subtle spicy flavor. Perfectly easy to make. They would make a beautiful addition to any Christmas Cookie tray!
WHAT YOU NEED TO MAKE SWEDISH SPICE CRISPS (MUSKOTSNITTAR)
Just a few simple everyday baking cupboard ingredients. I do like to grate my own nutmeg, but it's your choice. Six simple ingredients, one very delicious batch of cookies.
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (73g) soft light brown sugar, packed
- 1/2 cup (115g) butter, at room temperature
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp powdered ginger
There is really nothing too out of the ordinary here. Make sure your spices are fresh, and you will have the best flavored cookies ever. Like I said, I like to grate my own nutmeg. It just tastes better. I use my micro plane grater. It is very easily done with this and the smell is heavenly.
I used salted butter. That is all I keep in my house. Plain all-purpose flour. Un-sifted and spooned into the measuring cup before leveling off with the straight side of a knife.
HOW TO MAKE SWEDISH SPICE CRISPS (MUSKOTSNITTAR)
These were very easy to make. With a simple buttery dough, chilled and then rolled out into two logs. The logs are flattened, scored with a fork, baked and then cut into strips on the diagonal while hot from the oven. Crisp and delicious.
Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
Slowly beat in the flour until it has been thoroughly amalgamated. Knead gently a few times and then form a flat ball. Place into a zip lock baggie and chill in the refrigerator for 30 to 40 minutes.
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
Take the cookie dough from the refrigerator and divide equally in half. Shape each half into a rectangle about 12 inches long and 3 inches wide on your baking sheet, leaving plenty of space in between each. (I use a rolling pin.) It will be roughly 1/4 inch thick.
Using the back of the tines of a fork, make lines across each rectangle
Bake in the preheated oven for 14 to 16 minutes.
Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
Leave to cool completely. Store in an airtight container.
I am in love with these cookies. They are crisp and moreish with a lovely lightly spicy flavor. Perfect for enjoying with a hot drink. Today it was hot chocolate, loaded with some foamy milk on top and a dusting of cinnamon.
These cookies were so good I am now going to have to bake more because I have put a huge dent into the ones I already baked. Oh boy, I am so naughty!
Here are a few other cookies that you and your family might enjoy. I know we sure enjoy them!
QUARTER CUP COOKIES - A downsized recipe for what was called Ten Cup Cookies. Originally the recipe used one cup each of ten different ingredients. I downsized to 1/4 cup of each of the ingredients. Recipe makes 13 beautiful cookies, every bite a delight! Butter, creamy peanut butter, sugar, brown sugar, flour, chocolate chips, quick cooking oats, shredded sweetened coconut, chopped pecans and raisins. Ten simple ingredients. Ingredients most of us have on hand most of the time. There are also a few other additions such as baking soda and baking powder.
SOFT AND CHEWY JAM & SUGAR COOKIES - If you are fond of sugar cookies you will love these. They are soft and chewy, with a nice sugar crust on the outsides. Pop your favorite jam into the center of these for a real treat. Quick, easy and delicious with no need for chilling or rolling out. Easy peasy, lemon squeezy. These are quite simply very deliciously moreish.
Yield: 24 cookies (approximate)
Swedish Spice Crisps (Muskotsnittar)
Prep time: 50 MinCook time: 16 MinTotal time: 1 H & 6 M
These are incredibly moreish. Crisp and lightly spiced. Buttery. Perfect for dunking and very easy to make.
Ingredients
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (73g) soft light brown sugar, packed
- 1/2 cup (115g) butter, at room temperature
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp powdered ginger
Instructions
- Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
- Slowly beat in the flour until it has been thoroughly amalgamated. Knead gently a few times and then form a flat ball. Place into a zip lock baggie and chill in the refrigerator for 30 to 40 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
- Take the cookie dough from the refrigerator and divide equally in half. Shape each half into a rectangle about 12 inches long and 3 inches wide on your baking sheet, leaving plenty of space in between each. (I use a rolling pin.) It will be roughly 1/4 inch thick.
- Using the back of the tines of a fork, make lines across each rectangle
- Bake in the preheated oven for 14 to 16 minutes.
- Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
- Leave to cool completely. Store in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells, or whistles. Filmed in real time and unedited! If appreciate reality, this is it
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