Time for my super easy recipe for Grown Up Tuna Melt. I love tuna melt and soup on a cool autumn night so naturally I had to take a standard recipe and infuse some all grown up flavors.
Recipe serves 4.
2- 7 oz cans Albacore Tuna in water – drain water.
3 and 1/2 Tbsp mayonnaise.
1/4 C white onion – chopped.
1/4 C chopped celery.
1/2 Tbsp chopped fresh cilantro.
2 Tbsp fire roasted red peppers (canned) chopped.
1/2 tsp Sriracha chili sauce (mixed into mayonnaise).
8 slices sour dough bread (4 top and 4 bottom).
4 tomato slices.
4 slices of Pepper Jack Cheese.
1 Tbsp. olive oil.
2 clove garlic – minced.
lemon – sliced
3/4 tsp minced fresh rosemary.
ground salt and pepper.
In a large mixing bowl combine onion, celery, cilantro, red peppers, mayonnaise with sriracha sauce mixed in, and stir.
Add the tuna and squeeze a little lemon juice on it. Mix all ingredients together.
Heat olive oil in fry pan on medium high heat. Add garlic, saute for a minute, and then add the tomato slices. Top tomato slices with 1/2 the rosemary, and then add a dash of ground salt and pepper.
After a minute flip the tomato slices and top with the remaining rosemary. After a minute or so remove the tomato slices and set aside on a plate.
Arrange 4 pieces of bread on oven sheet. To the bread add tuna, and top each with pepper jack cheese. Place on top rack of broiler. Watch to make sure the cheese melts but does not burn. As soon as you have a nice cheese melt remove oven sheet (don’t forget to use oven mitt).
Plate the tuna melts, and then top each with a tomato slice and the top bread slice. Add a lemon garnish and you are ready for a great tuna melt dinner.
Good Eating and Table Talk,
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