Cabbie’s Cooking

RT told me he wanted a tuna melt sandwich for dinner tonight, and his suggestion ended in a really delicious meal.  They looked really pretty, too.  And such a quick meal - maybe 10 minutes from the opening the can of tuna to eating the sandwich.  Here’s how I made the tuna melts:

Scrumptious Open-Face Tuna Melts

1 can water-packed tuna

1/4 cup mayonnaise

3 Tablespoons pickle relish

salt and pepper to taste

1/2 cup shredded cheddar cheese (divide in half)

1 tomato, sliced thinly

4 slices bread (whatever type you enjoy - white, wheat, sourdough)

Preheat the oven to broil.  Toast the bread in the toaster.  Place on a cookie sheet.  Drain the tuna and mix with the mayo, pickle relish, salt/pepper and half of the shredded cheese.  Spread the tuna salad over the four slices of toast.  Top with tomato slices.  Sprinkle the remaining shredded cheese on top.  Place in the oven and watch carefully until the cheese stopping starts to bubble.  Remove from the oven and enjoy!

One evening I was so tired I didn’t feel like making dinner.  So I spent about five minutes mixing up my special tuna salad.  I toasted some bread slices and made sandwiches.  Wow!  They were tasted really good.  Here’s how I make tuna salad:

Carol’s Tuna Salad SUPREME!

1 can water-packed tuna

1/4 cup mayo

2 T pickle relish

1/4 cup grated sharp cheddar cheese

1 stalk celery - FINELY diced

salt and pepper to taste

Drain the tuna and mix well with the other ingredients. 

It really is delicious.  It makes a wonderful sandwich, and it’s great to put a scoop of it on top of a tossed salad.  During the summer when the tomatoes are fresh and tasty, I like to stuff tomatoes with this tuna salad.  I think the grated cheese makes it extra delicious!