Snacking is an activity everyone participates in at any time, day or night. Most of the time, we get our hands only on unhealthy stuff like chips or chocolate. What if there was a recipe that fills you up just right, is healthy, and still gets that snacking need met? Many people are trying out this perfect tuna melt recipe and loving it!
The Necessary Tools for the Job
The best part about this lovely, creamy recipe is that you don’t need to turn your kitchen upside down to find what you need – and you don’t even need all that much. Grab your favorite spatula and that high-quality cast iron skillet or any other skillet you like to use for cooking – that’s it! That’s all you need for the recipe!
Grab Those Ingredients
The ingredients for this creamy tuna melt aren’t overwhelming. Half the ingredients are things most people can probably find in their refrigerators. Tuna fillets are the first thing to grab. Then, get some onions, celery sticks, pickles or capers, mayonnaise, lemon juice, bread and butter, pepper, and shredded cheddar, and you’re done! For the side, you can even grab some fries.
The prep for this meal wins people over because it’s so simple. You start by mixing all the ingredients in a bowl until the mixture is perfectly combined, and add some salt and pepper to taste. Then, you grab your bread, butter it up, and spread the mixture evenly. Heat your stove to medium and put the sandwich in the skillet. Press down until golden brown and crisp, take it out, cut it into triangles, and it’s done!
Now that you know how to make this brilliant tuna melt recipe and realize how simple it is – get started! Get your snacking fill with this lovely, healthy meal, and make some for everyone else to enjoy. This crisp sandwich will surely win over everyone at the table!
Cassoulet is a marriage of refined flavors craftily layered and joined together into a comfortable pot of white beans with garlic, pork sausages, and tender duck confit. It’s the epitome of slow food, and most cooks prepare it for two or three days. However, there’s a faster way to make this dish.
Cassoulet Can Be Made in a Day
Making a cassoulet with a recipe that takes only one day sounds great, especially considering that it makes no compromises in terms of technique or flavor! With it, anyone cooking at home won’t have to endure the tantalizing aroma of fragrant herbs and braised meats for more than several hours. The shortcut version of cassoulet is nothing short of mouthwatering, but it also requires some careful preparation.
Cooking Cassoulet With Stock From the Store
Soaking and parboiling the beans is the secret to jump-starting the process of making cassoulet. A French garlic sausage should be browned in a medley of duck and rendered pork belly before it gets nestled into an earthenware pot. The same-day cassoulet leaves behind the traditional double bake and uses high-quality stock from the store. This greatly reduces the preparation and cleaning time.
First, the beans should be partially cooked. This is done by adding the soaked beans to boiling water and cooking them for seven minutes. Then, the beans should be rinsed under cold water and transferred to a bowl. Now, the onions and herbs should be pureed. Chopped onions should be combined with garlic, parsley leaves, and thyme leaves, as well as salt, and a quarter cup of water. Those can be mixed in a blender for about 30 seconds until a smooth substance is achieved.
The Cassoulet Should Be Layered Properly
Browning the pork belly is very important. First, the chopped pork belly fat should be cooked in an oven-safe pot for about four minutes. Then, the cubed pork belly should be added to the pot and cooked until it gets brown on all sides. This takes about 12 to 15 minutes. Now, the pork belly can be transferred into a small bowl, the sausages can be browned in the rendered fat, and some additional duck fat can be added. The onion puree should be added to the reserved dripping and cooked at a low temperature until the mixture becomes thick and dark. This takes about 10 minutes. After that, the puree should be mixed with the beans.
When everything is ready, the Cassoulet should be layered properly. First, one-third of the bean mixture should be placed into the pot. Then, it should be topped with the sausages, ham hock, duck legs, remaining beans, and stock. This should be baked uncovered. The crust that will form during backing should be broken periodically with a spoon until the dish is ready.