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...
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.
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...
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.