Tuna Melt.

Typically, His Lordship and I look forward to sandwiches after a weekend run.

Because, duh.

I had all the necessary ingredients to make a tuna melt.

Except I didn’t.

I was missing cheese.

Glorious cheese.

Debating on whether to run back out (puns!) or omit it (gasp!), I found leftover four cheese ravioli filling.

The ultimate tuna melt was born.

Sandwiches for Sunday.

I’m making it a thing.

Tuna Melt
Makes 2 Sandwiches

8 oz. tuna packed in olive oil, flaked
2 celery ribs, diced
½ sm. red onion, minced
½ jalapeño, seeded and minced
½ yellow bell pepper, seeded and diced
¼ cup mayonnaise
black pepper, freshly ground
4 slices whole wheat bread
2 thick sliced tomato
4 oz. reserved ravioli filling

1. Preheat oven to 400˚F.
2. In large bowl, mix tuna, onion, jalapeño and bell pepper with mayonnaise; season to taste; reserve.
3. Build sandwiches: place 4 to 6 oz. tuna salad on one slice of wheat bread; top with tomato slice; spread 2 oz. ravioli filling on top of tomato; place in oven for 7 to 8 minutes, or until ravioli filling is browned and bread is toasted; remove from oven; slice sandwich in half; serve immediately.



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