Tuna Melt – Revamped!

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Oh no!  I’m in the middle of a snowstorm and cannot get out to the grocery store for dinner.  What do I make?

This is a no-fail dinner at our house.  Simple, delicious, healthy, and somewhat gourmet!

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Tuna fish is a must in our pantry.  There is an endless supply for just these types of unforeseen occurrences…blizzards, poor planning on the part of the weekly menu so that we’ve run out of food before grocery shopping day, etc…

And most of the items on the list of ingredients are easily found in your pantry or refrigerator.  Very convenient!

I’m starting with 2 cans of tuna.  This will serve 4.

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Add mayo, about 1/4 cup and stir.  If not wet enough, add 1 tablespoon more at a time until it is to your desired consistency.  The key is not to get your tuna salad too wet.

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Cut a fresh lemon in half.  (If you didn’t have this in your fridge, you could use a half of a lime, orange, grapefruit!, or lemon juice from a bottle works too.)  Squeeze in the lemon half to contents of bowl.

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Add 1/2 teaspoon of Old Bay Seasoning (here I go again with the seafood and the New England thing…and Old Bay…so predictable!)…

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a couple glugs of tabasco and about twice the amount of glugs of worcestershire sauce…

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mmmm…about 1/2 teaspoon celery salt is sooooo yummy in this…

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mix together, and add salt and pepper to taste.

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Now you add the magic component that makes everyone go hmmmmm?  What in the world is in this?  One tablespoon of dijon mustard!

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Finely chop 1 tablespoon chives and 1 tablespoon dill.  Add these herbs…

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Mix together.  Taste!  Unbelievable, right?  Wait, wait…we’re not done with the layers of flavor just yet…

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Grab some delicious bread…such as a deli roll…spread mayo on it, crust to crust is a must!, and salt and pepper it…

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cover with arugula…

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then top with tuna salad, slice some monterey jack cheese,

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cover the halves of the deli roll…

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and toast to perfection in a toaster oven or in a preheated 350 degree oven for 10 minutes.  Tuna melts taken to the next level!

Bon Appétit, Ma Chérie!

 

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