Monday Musings M-m-m-m.. Tuna Melt – Open Smiley Face

: Clyde’s Clip: One is great, two is better

Did you, as I did, have a mother who often included tuna salad sandwiches in your lunchbox? I grew up adoring tuna fish, and that has never changed.

Many restaurants serve a variation of a tuna sandwich called a “Tuna Melt.” If you enjoy this taste treat, try making your own – incredibly quick and easy, and is a bit more special than your basic tuna salad sandwich on toast.

If you have guests for lunch who bring children, this dish is usually a big hit with kids as well as adults. Get cooking and have some fun making your very own:

TUNA MELT

2 6-ounce cans tuna packed in water, drained (solid white albacore)

1/2 cup mayonnaise

2/3 cup finely chopped celery

1/2 cup (generous) shredded sharp cheddar cheese (plus extra for

sprinkling on top)

2 tablespoons (generous) chopped scallion, white part only

1/2 teaspoon sea salt

1/2 teaspoon black pepper

4 Sandwich Thins, split in half horizontally (or use English muffins)

Note: Many companies make sandwich thins - I especially like Arnold

Multi-Grain

Place the tuna in a bowl and break up the chunks with a fork. Add all remaining ingredients except for the sandwich thins. Spread the tuna mixture evenly over each sandwich thin half (or English muffin half).

Sprinkle bread halves generously with additional cheddar cheese.

Preheat the oven to 375 degrees. Bake the tuna melts on an ungreased shallow baking pan for approximately 15 minutes, or until heated through and the cheese is completely melted and beginning to turn golden brown.

Serves 4