To-Crave-for Tuna Melt
This sandwich is not only delicious but it’s something that can be made fairly quickly. When pressed for time, this recipe has been one of our go-to meals that’s both quick and nutritious. The tuna can be made the day before. Add a prebiotic pickle and dinner is made! In the following recipe you can learn how we make it as well as the products we choose. You can modify it anyway to make it work best for you. You can also add tomato or avocado. We’ve made these as tuna boats without the bread, filling romaine lettuce leaves to hold the tuna. It makes for a great meal to take on a picnic too.
Ingredients
Skipjack or light chunk tuna (least mercury)
2 celery stalks, chopped
½ red onion, chopped
Sir Kensington Mayonnaise
Pepper
Kerrygold cheddar cheese from grass-fed cows, sliced
Food for Life bread (red package without soy) or romaine lettuce
Kerrygold butter from grass-fed cows
Directions
Mix all ingredients except for cheese, bread/lettuce and butter together in bowl.
Butter two slices of bread, or use romaine lettuce for cold meal. No butter or pan needed.
Place one slice of bread, buttered side down in pan. Top with tuna salad, tomato, avocado, etc.
Cut the cheese (hahah!) and place on top of tuna and fixings.
Add top slice of bread.
Once bread is browned, flip and brown the other side. Place cover ajar on fry pan. Helps melt cheese.
Add a Bubbies Kosher Dill Pickle with cultures good for gut health.
Enjoy!