Welcome to another edition of What's for Dinner Wednesday here on the blog! Today's meal is quick, easy, and a great use of leftover tuna salad...Tuna Melts.
Ingredients: tuna salad*, sliced Italian bread, and shredded cheddar cheese.
Spread the salad on a slice of bread and sprinkle a desired amount of cheese over it. Place on a cookie sheet, and bake at 350 until cheese is melted, bread is toasted, and salad is warm (about 5 minutes). Enjoy!
*Any creamy mayonnaise-based spread can be a tasty substitute for the tuna salad.
It's another What's for Dinner Wednesday on the blog. Tonight I'd like to share with you a meal that's quick, easy, and great for lunch or dinner any day of the week (unless you're pregnant): Tuna Salad. I typically serve this on bread or buns, but it is equally tasty on your favorite cracker.
Ingredients (per serving): 1 5-6 oz can of tuna in water (drained), 1 tablespoon lite mayo, 2 tablespoons dill pickle relish:
Combine ingredients in an appropriately sized bowl with a fork. Serve immediately or refrigerate for up to one week:
There are a multitude of alternate methods for making tuna salad. Two examples are: using sweet relish instead of dill or adding an additional 1-2 tablespoons finely chopped apple to the mix (Mrs. Holland's favorite).
How do you typically make your tuna?
