My sister and I were joking around earlier about how we were going to get together one day and make several dishes, all of which contain either tuna or mushrooms...the two things my husband absolutely despises! I've begged and pleaded until I'm blue in the face--there is no way he'll budge on trying anything that has either of those two ingredients included! As soon as my sister mentioned cooking with tuna, I started craving it--the "power of suggestion" is awful, isn't it?!? I had one can of white tuna left and was trying to think of a way to use up these delicious Sara Lee buns that I bought for the burgers we made last night, so I immediately decided to hunt out a tuna melt recipe. I found this recipe on Allrecipes and it sounded perfect--I had everything except for the celery and rye bread, but I wanted to use my rolls, so that wasn't an issue! I increased the onion to compensate for not adding any celery--I'm not a big celery fan anyway! This was a quick and inexpensive meal that I will definitely be making again! Perfect for a last minute lunch idea!
2 (6 ounce) cans solid white tuna in water, drained 1/4 cup mayonnaise 1/4 cup finely chopped onion 1 tablespoon chopped parsley 3/4 teaspoon red wine vinegar 1 pinch salt 1 pinch freshly ground black pepper 4 slices of your favorite bread 8 slices ripe tomato 8 slices Swiss cheese paprika, for garnish
***The original recipe says to add 1/4 cup finely chopped celery, which would probably be really good, if you happen to have it on hand!***
Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, onion, parsley, and vinegar. Season with salt and pepper.
Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. Sprinkle with paprika, if desired.
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)