Best Tuna Melt Ever
photo by Diana 2
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I live and work in Brooklyn, NY. I am getting married in a few months to The Boy, who's a wizard in the kitchen. As a result, I now have an incentive to expand beyond my midwestern roots which seem to dictate that everything I cook involves tunafish, noodles, scrambled eggs, cheese, or peanut butter. Mmmm, peanut butter. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">