Do you know what total bliss is? Steve and me sharing a tuna melt sandwich at lunch time at a ski resort (with a side of boozy hot chocolate with whipped cream). When I think of tuna melts, I think of skiing. We love tuna melt sandwiches.
You can make them open face on an English muffin, or baked in a bun (like photo at right), or grilled between two pieces of bread like a grilled cheese sandwich.
It's good to double the batch and have it on hand to make sandwiches during the week. This is the best recipe I've found so far.
I'm making it on buns tonight so preheat the oven to 375 degrees F.
2 - 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole grain mustard
1 cup shredded sharp cheddar cheese
Salt
Pepper
Freshly squeezed lemon juice, to taste (optional)
In a small bowl break up the tuna with a fork. Toss with celery, onion, and parsley. Add the mayonnaise, mustard, and cheese. Season with salt and pepper. Stir to combine. Add lemon juice, if using.
Split open four buns and spread tuna mixture onto buns. Place on a baking sheet and cover loosely with foil. Bake for 25 minutes. Serve immediately.
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