Tuna Sandwich with Baked Garlic Parmesan Fries
BAKED GARLIC PARMESAN FRIES
4 large unpeeled russet potatoes, cut into 1/4-inch strips
¼ cup extra virgin olive oil
3 cloves garlic, minced
½ teaspoon ground dried basil
¼ teaspoon kosher salt
½ teaspoon Fresh Chile Hatch Table Seasoning
½ teaspoon Fresh Chile Hatch Spice Blend
½ cup grated Parmesan cheese, divided
¼ cup chopped fresh parsley
¼ cup grated Parmesan cheese
DIP (I put into individual small ramekin bowls for dipping.)
Preheat an oven to 425° F.
Place the potatoes in a mixing bowl and drizzle with extra virgin olive oil.
Season with garlic, basil, and seasonings. ( I mix all my dry ingredients in a small bowl before sprinkling on the potatoes.)
Toss until evenly coated.
Lift the fries out of the bowl and spread them onto a nonstick baking sheet with parchment paper in a single layer.
Save the remaining oil in the bowl.
Bake in the preheated oven for 30 minutes, flipping the fries halfway through baking.
Return the fries to the bowl with the olive oil, and sprinkle with ½ cup Parmesan cheese and parsley.
Toss to coat then spread again onto the baking sheet.
Return to the oven, and bake until the Parmesan cheese melts (about 10 minutes). Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon kosher salt to serve.
2 can white albacore tuna in water, drained
Whole wheat sourdough.
3 tablespoons capers drained
½ cup dill relish
1 tablespoon Fresh Chile Hatch Table Seasoning
1 teaspoon kosher salt
2 green onions chopped
1 celery stock chopped
½ cup mayo
½ cup Fresh Chile Dijon Mustard
Combine all the above. Prepare sandwich, spread a bit of Fresh Chile Dijon Mustard onto bread, add romaine lettuce, and top with mixed tuna.
Place and Enjoy.
Recipe by Cindy Duncan from Fresh Chile Cookin'! group on Facebook.
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