One thing I learnt from my mom is that you need to keep the bare essentials stocked up in the pantry – one of it is Tuna Cans. Kingsley and I spent a few days away in beautiful South Island. When it was time to come home I had to think of what to make. We were tired, but we had eaten out for 4 days that eating something at home was what we were looking forward to. I brought back a college favorite called Tuna Melt. I am sure you would have eaten this as well, but you haven’t, give this a shot. You can serve this with home made fries, or just chips.
- Tuna Can
- Celery (optional)
- Onions (optional)
- Green chilli (totally optional)
- Tsp of ranch
- Grated Cheddar or Parmesan
In a bowl, I added the drained Tuna (I buy the one with water and not oil). To it I added chopped celery, and finely chopped green chillies (for some heat). You can add onions to this mix, if you choose to leave it out its fine! Then went in the mayo, ranch and the salt and pepper. Mix it all up and go on to the next step.
Chop up the lettuce, and peel the cucumber if you would like and cut them into rounds. Cut the tomatoes as well.
Next is the process of putting the sandwich together. Its important to know that the bread has to be REALLY toasted. You can do this in an oven or on a pan over the stove.
Here is how I did it.I buttered one side of each slice of bread (not generously, but you can do it generously). I then put a generous amount of the tuna mixture on the unbuttered side of one slice. I then piled up the cucumbers, tomatoes and then the lettuce (you can do it in whatever order you choose).
The cheese is next. You can add some grated cheese or the square slice. On top of this goes the unbuttered slice of toast.
I then heated a pan, and put the sandwich on it, and had both “buttered” sides really toasted and ofcourse made sure the cheese melted.
Dinner was done!