Jazz up your tuna melt with a raisins and celery. Sharp cheddar is essential, as is horseradish. Yogurt instead of mayo makes it tangy-er and lighter.
- 6 ounces solid white tuna packed in water (one can)
- 2 stalks celery
- 2 tablespoons raisins (one small box)
- 1 tablespoon horseradish cream
- 1 tablespoon country-style dijon mustard (the kind with the whole mustard seeds)
- 2 tablespoons whole fat unsweetened plain yogurt
- 1⁄4 cup cheddar cheese
- 1 slice wheat bread
- Put the bread in the toaster and toast medium.
- Meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
- The horseradish and mustard should both be added to taste: it's up to you how much you want to add. I like a lot so I usually put in a few big spoonfuls of each.
- Then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
- You can use mayo if you prefer, but the yogurt tastes better with the raisins.
- Microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work).
- Arrange the tuna mix on a piece of pre-toasted bread.
- You can also use pita or half a green bell pepper instead of bread.
- I make a little dome shape.
- Place 2-3 slices of cheddar on the top of the dome of tuna.
- Put it all back in the toaster oven (or regular oven) and cook until the cheese is melted.