Wednesday, May 15, 2013

Tuna Hummus Melts

Perfect Pairing: Sabra hummus
My typical Saturday morning ritual is to clean my place with the Food Network on in the background.  If I glance up and see something interesting I will shut off the vacuum and tune in.  On one such morning I saw my favorite cook, Barefoot Contessa, make a tuna salad sandwich and she served it over a layer of homemade hummus.  Brilliant!  I loved that idea.  Of course, she made her own hummus and the tuna salad still had full fat mayonnaise in it, but it gave me a great idea.  Why not substitute hummus for mayonnaise in the salad?  Even though hummus still has some fat from the tahini it is a much healthier option. 

I made Tuna Hummus Melts for a small get together at my house and I really liked them.  You truly don’t miss the mayonnaise.  I used rye bread, a few slices of tomato, and havarti dill cheese melted on top.  My favorite brand of hummus is Sabra.  The classic variety was perfect in this recipe but you could use one of the flavored versions for an added kick.

There was quite a bit of leftover tuna after the party so I made my own version of tuna noodle casserole.  I made a basic white sauce, stirred in some cheese, cooked pasta, the leftover tuna, and frozen peas.  Voila!  It was quite tasty.  Just something to keep in mind if you have some leftovers!

Tuna Hummus Melts
Lindsay at Perfecting the Pairing


·         15 oz of tuna in water, drained

·         ¼ cup finely chopped red pepper

·         1 shallot, chopped

·         ¼ cup chopped parsley

·         2 Tb drained capers

·         ¾ cup hummus

·         2 Tb Dijon mustard

·         Juice of ½ lemon

·         Salt and pepper to taste

·         8 slices of rye bread

·         16 small slices of tomato

·         8 pieces Dill Havarti cheese


Preheat the broiler.  Place the drained tuna in a bowl and break up with a fork.  Add the red pepper, shallot, parsley, capers, hummus, mustard, and juice.  Stir to combine.  Taste for seasoning and add salt and pepper to taste.

Spread a thick layer of the tuna on the rye bread, top with tomato slices and cheese.  Place on a foil lined tray under the broiler.  Heat until the cheese is melted and the bread is toasted.

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