Lunch special! So by now I know your bored of tuna sandwiches. I am too. So I like to change it up, and the easiest way to do that is to put the tuna on a tortilla. From there you can go a couple different directions, like a wrap or burrito. My personal favorite is a tuna melt, quesadilla style. I start off with two cans of tuna, little bit of mayo (not much cause the cheese will keep it together), pepper and garlic powder. Throw some cheese on it (I think I used american in this one) and slice up some tomatoes. I was feeling some spice some so a healthy dose of sriracha was added. I cooked it like a quesadilla so I can get a brown and crunch on the outside. I topped it with salsa and some creamy horseradish sauce (which matches excellently with tuna). My lunch compatriot was crazy jealous and needed to be fended off with a sharp object. The one complaint I had was that I almost fell into a powerful food coma which threatened my ability to return to work. It will not be the last tuna melt I enjoy. So remember, lunch doesn’t have to be boring.
- 2 (6 ounce) cans solid white tuna in water, drained
- 1/4 cup mayonnaise
- 1/4 cup finely chopped celery
- 1 1/2 tablespoons finely chopped onion
- 1 tablespoon chopped parsley
- 3/4 teaspoon red wine vinegar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 slices seedless rye bread
- 8 slices ripe tomato
- 8 slices Swiss cheese
- paprika, for garnish
1. Preheat the oven broiler.
2. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper.
3. 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.
4. Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.