If there is one food item that I absolutely despise, will not consume, buy or even bring into the house, it's mayonnaise. I cannot bring myself to eat mayo. In fact, I'm not a condiment girl at all. I can handle ketchup in some cooked stuff as long as I don't taste it and I can tolerate mustard in small amounts and only in specific foods (such as this sandwich). But mayo? NO. The texture, the smell, the taste... all make my stomach turn. I'm so fussy when it comes to condiments. You don't wanna know what happens when a restaurant accidentally forgets and pours mayo on my order. It's not pretty.
Okay, I'm going to stop dissing mayo now.
There are tuna sandwiches, and there are tuna melts. Then there is my tuna melt sandwich. Most tuna sandwiches are lathered in evil mayo (okay, maybe I'm not done dissing mayo yet). This sandwich is not doused in mayo. It's much lighter and relies on fresh vegetables and dried herbs to dress it up. It's also easier on the waistline yet very filling. But more importantly, it just tastes divine.
Let me show you...
Okay, I'm going to stop dissing mayo now.
There are tuna sandwiches, and there are tuna melts. Then there is my tuna melt sandwich. Most tuna sandwiches are lathered in evil mayo (okay, maybe I'm not done dissing mayo yet). This sandwich is not doused in mayo. It's much lighter and relies on fresh vegetables and dried herbs to dress it up. It's also easier on the waistline yet very filling. But more importantly, it just tastes divine.
Let me show you...
Who's invited to the party - Tuna (of course), onion, green pepper, olive oil, lemon juice, vinegar, mustard, parsley, dill, salt & pepper, dairy free cheese and some whole wheat bread.
It doesn't matter if it's chunk or flaked because you're gonna mash it anyway. Make sure to drain it well though. You don't want any water running out of your sandwich and making your bread soggy. Give it a few stirs to break it up a bit.
Add the lemon juice. OK, I don't have real lemons. Bottled is fine. We're not gonna fret over a teaspoon. Now, if we were making a lemon cake that would be a different story. Then I would urge you to use real lemons because... well, the bottled stuff is just nasty in cakes. Take my word for it. I've been there. It's a very bad place. I still have nightmares. Not really, but you know what I mean. Moving on...
Add the vinegar. You can add balsamic but I prefer white. Speaking of balsamic... the first time I introduced balsamic vinegar to my husband (who is totally not a foodie and knows very little about what he eats other than the fact that it tastes good), the conversation went something like this:
Hubby: hmmm, smells good, watcha cooking?
Me: Roasted potatoes with balsamic vinegar.
Hubby: (his eyes widened) ... ballsmackin' what?
From that moment on balsamic has been referred to in this household as ballsmackin' vinegar. I stopped serving it to guests to avoid the awkwardness of explaining why I'm serving ballsmackin' at the dinner table.
Hubby: hmmm, smells good, watcha cooking?
Me: Roasted potatoes with balsamic vinegar.
Hubby: (his eyes widened) ... ballsmackin' what?
From that moment on balsamic has been referred to in this household as ballsmackin' vinegar. I stopped serving it to guests to avoid the awkwardness of explaining why I'm serving ballsmackin' at the dinner table.
Drizzle the shiny, happy, green olive oil.
Now, remember when I said I can tolerate mustard in small amounts? This is it. Any more than that and my nose will turn up. But if you are a fan of mustard, go ahead and drop a couple of teaspoons or even a tablespoon. Whatever makes you happy.
Add the onions. Be a complete tool and forget to take a picture of the onions. They are in there though. Add the parsley...
...and the dill. I love dill. It's one of my favorite herbs. Dill has a tangy slightly minty bite to it. If you don't like dill, try basil or Italian seasoning. It's all good. Give it a stir. At this point you want to taste it. Add more seasoning and salt and pepper to your taste. If it feels too dry, drizzle a bit more olive oil.
Add the green pepper. And stir.
Sometimes I will add lettuce and other fresh greens to this and eat it like a salad without bread. It is delicious that way too.
Now, here's what I do because I'm awesome, and I just thought of this while the camera was in my hand. I want a toasted Tuna Melt Sandwich. Observe...
Now, here's what I do because I'm awesome, and I just thought of this while the camera was in my hand. I want a toasted Tuna Melt Sandwich. Observe...
Turn on your broiler. Take the bread and lay it on a baking sheet lined with foil. Put it under the broiler until it turns nice and golden.
Now, flip it over and spray this...
Not too much though, you just want a light mist on the surface of the bread. I love this spray stuff. Whoever came up with it is a genius.
Take your favorite seasoning blend and give it a generous sprinkle like so...
Now, you do not want this side to crisp up or turn brown. This is the side we are going to fill with tuna. So it needs to stay soft. When it just barely gets a hint of color, remove it from the oven promptly. Set aside two slices, and use the other two for the tuna.
Divide your tuna in half or if you are making one sandwich, like me, take half your tuna mixture and store it covered in the fridge until you are ready to make the next sandwich. Pile the tuna on top of the bread. Gently press down so it sticks to the bread a little.
Sprinkle the dairy free cheese or whatever cheese you like. Return it to the broiler. Watch until the cheese just melts.
Place the lettuce on top or discover way too late in the process that you do not have any lettuce and feel compelled to call the airhead patrol. Place the remaining toasted bread slices on top and cut each sandwich in two.
Does that not look delicious and inviting...
ENJOY!
ENJOY!
Dairy, Egg & Nut Free Tuna Melt Sandwich
Makes two sandwiches, serves 2
1 can (170 gr) flaked light tuna, packed in water, well drained
1 tsp lemon juice (bottled is fine)
1 tsp vinegar
1 tsp olive oil
1 tsp mustard
1 Tablespoon minced onion (or 1/2 tsp onion powder)
1 tsp parsley flakes
1 tsp dill weed
1/2 cup green pepper, finely chopped
salt and pepper to taste
4 slices whole wheat bread
1/4 cup dairy free cheese (I use Daiya Mozzarella Style)
2 lettuce leaves (optional)
Flake the tuna with a fork. Add lemon juice, vinegar, olive oil, mustard, onion, parsley and dill. Mix until combined. Add a bit more oil if it looks too dry. Add green pepper, then salt and pepper to taste. Set aside for a few minutes so flavors can incorporate.
Turn on your broiler. Place bread slices on baking sheet. Broil until golden brown. Remove from oven and turn to the untoasted side. Lightly spritz with cooking spray then sprinkle with Mrs. Dash or your favorite seasoning. Return to oven and broil for another minute. Watch so that it does not turn brown. It should be barely toasted. Remove from oven. Keep two slices on the tray and set aside the other two. Pile the tuna on top of each slice dividing it between the two slices equally, making sure to spread it to the edges. Press down gently on the tuna so that it can adhere to the bread. Top with dairy free cheese then return to oven. Broil until cheese is melted. Remove from oven and add lettuce then top with the remaining slices of bread.
Press gently and slice diagonally so that each sandwich makes two triangles. Serve at room temperature or eat them right away because you're starving.
NOTE: You can store leftover tuna mixture covered in a plastic container in the fridge. Then it's ready for the next time you want to make a sandwich.
Nutritional Info (Per sandwich)
Calories 278.31, Total Fat 7.59g, Cholesterol 20mg, Sodium 588.3mg, Potassium 259.94mg, Total Carbohydrates 29.92g, Fiber 5.34g, Sugar 4.39g, Protein 23.5g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Makes two sandwiches, serves 2
1 can (170 gr) flaked light tuna, packed in water, well drained
1 tsp lemon juice (bottled is fine)
1 tsp vinegar
1 tsp olive oil
1 tsp mustard
1 Tablespoon minced onion (or 1/2 tsp onion powder)
1 tsp parsley flakes
1 tsp dill weed
1/2 cup green pepper, finely chopped
salt and pepper to taste
4 slices whole wheat bread
1/4 cup dairy free cheese (I use Daiya Mozzarella Style)
2 lettuce leaves (optional)
Flake the tuna with a fork. Add lemon juice, vinegar, olive oil, mustard, onion, parsley and dill. Mix until combined. Add a bit more oil if it looks too dry. Add green pepper, then salt and pepper to taste. Set aside for a few minutes so flavors can incorporate.
Turn on your broiler. Place bread slices on baking sheet. Broil until golden brown. Remove from oven and turn to the untoasted side. Lightly spritz with cooking spray then sprinkle with Mrs. Dash or your favorite seasoning. Return to oven and broil for another minute. Watch so that it does not turn brown. It should be barely toasted. Remove from oven. Keep two slices on the tray and set aside the other two. Pile the tuna on top of each slice dividing it between the two slices equally, making sure to spread it to the edges. Press down gently on the tuna so that it can adhere to the bread. Top with dairy free cheese then return to oven. Broil until cheese is melted. Remove from oven and add lettuce then top with the remaining slices of bread.
Press gently and slice diagonally so that each sandwich makes two triangles. Serve at room temperature or eat them right away because you're starving.
NOTE: You can store leftover tuna mixture covered in a plastic container in the fridge. Then it's ready for the next time you want to make a sandwich.
Nutritional Info (Per sandwich)
Calories 278.31, Total Fat 7.59g, Cholesterol 20mg, Sodium 588.3mg, Potassium 259.94mg, Total Carbohydrates 29.92g, Fiber 5.34g, Sugar 4.39g, Protein 23.5g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
