Alternate post title: Best Tuna Sandwich EVER!
As I mentioned yesterday, we spent the weekend skiing with friends in Big Sky, MT. It. Was. AWESOME.
The first two days were thoroughly enjoyable, despite the sub-par snow conditions; however, Sunday delivered powder and a fabulously tiring day. My legs were shaking like wet noodles by the end of the day. Gross. Seriously though: we had a fantastic weekend! We made delicious food together, played too much monopoly, played with THE BABY, talked about a myriad of topics, and generally had a great weekend together!
Sometime on Friday, I started getting a hankering for a burger. Like, REALLY hankering for a burger. Now, this post isn’t really about burgers, so I’ll cut to the chase: I think I just wanted something smothered in cheese. Nevermind that we had a polenta lasagna (smothered in cheese), macaroni and cheese (with cheese, duh), and enchiladas (smothered in cheese), throughout the weekend: I needed it in sandwich form.
While I totally scratched the burger itch Sunday (Burgers for lunch and dinner? Yes, yes I did), all I could think about yesterday was melting more cheese over something delicious. Being at home alone, impatient, and hungry, I opted for a tuna melt. SO quick and easy to make! I often have normal tuna sandwiches, but adding that layer of melted cheese really does wonders.
- 1 6-oz can of tuna
- 2 Tbsp mayonaise
- 1 Tbsp mustard
- 1-2 Tbsp pickle relish
- 1 tsp lemon juice
- 1 splash of hot sauce
- 2 Tbsp minced onion
- salt and pepper to taste
- 1 slice of bread
- ¼ avocado
- 1 slice of cheddar cheese
- Press the liquid from the tuna, and combine the tuna with mayonaise, mustard, relish, lemon juice, hot sauce, and minced onion.
- Stir until fully combined and smooth (add more mayonaise if necessary), season with salt and pepper.
- Toast the bread, then spread a thin layer of avocado onto the bread.
- Pile the tuna mixture on top of the avocado. Top the tuna with the slice of cheese and broil for 3-5 minutes, or until the cheese is melted and bubbling.