Saturday, August 14, 2010

Tuna Salad Melts Recipe

Who doesn't like a Tuna sandwich?  (I guess that is kinda a rhetorical question, I can think of at least two groups of people who don't like Tuna; my sister group, and those who are actually allergic to fish).  But aside from those crazy groups, mostly everyone can enjoy a tuna sandwich.  I like to make my tuna salad a little more exciting than the regular old, bland, put-some-mayonnaise-in-and-slap-into-two-peices-of-white-bread types of sandwiches. Why not go the extra mile (or kilometre for us Canucks and rest of the world) and make it into a melt and add some extra flavours and crunch to the sandwich.  This is how I make my Tuna Salad Sandwiches, and they seem to be a big hit with the family.

1 can of White Tuna (a little more expensive, yes, but much better tasting)
Sourdough or Calebrese bread
1 small tomato, finely diced
1 large dill pickle, finely diced
1/2 shallot, finely diced (just for a hint of flavour, not to overpower it)
Juice from half a lemon
Couple of tablespoons of mayonnaise (or Miracle Whip)
Squirt of Mustard
Slices of your favourite cheese (I like to use a really old chedder for mine, Sylvia likes Swiss, but Provolone or nice stringy mozzarella is wonderful as well)
Regular salted potato chips.

Place a nice heavy bottom frying pan onto the stove and heat to about a medium heat.  The heavier the better because the heat is distributed much better.  Mix the tuna with the tomato, pickle, shallot, lemon, mayo, and mustard.  Cut the bread, whichever you use, into nice thick slices.  Spoon the tuna mixture onto the bread and top with some cheese.  Close the sandwich together and spread the butter on both of the outside sides of the sandwich.  Toss the sandwich into the frying pan and cover to keep the heat in (It will help melt the cheese.  After a couple of minutes, check to see if the bottom is nicely browned, the flip the sandwich and place the lid back on for another couple of minutes. When the sandwich is down, slice in half and serve with the potato chips - going all deli style.


-I like to add some either chipotle powder (just a little shake) or about an 1/8th of a teaspoon of canned chipotle peppers to the mix for some extra kick

-Instead if just having some chips on the side, open that sandwich up and put some in the sandwich.  It tastes great like that!

-You could always add some more veggies to the mix for kids who don't necessarily like eating vegetables, like some steamed zucchini or steam carrots

Until next time,

1 comment:

  1. Ohhh this sounds really yummy, and I love TUNA!
    Chipolte powder reminds me ., I recently began growing some moderately hot but cute and tiny pepper plants, (well the peppers are small, just a bit smaller than an olive). They take about 60 days to go from seed to produce! Would you like one? (a plant that is)


Thanks for taking the time to visit. We always love to hear from you.

Related Posts Plugin for WordPress, Blogger...