Monday, August 6, 2012

Spicy Tuna Melt

 A layer of cheese can act like magician's wand... it can make all a picky eaters ingredients simply vanish from view.  My son was clamoring for tuna melts this weekend.  I didn't want to just make a plain old mayo and tuna spread to put on these melts.  Instead, I made this very flavorful tuna fish spread that was full of ingredients my son (the picky eater) would never want to try.  I pulsed them all in a food processor to small dice and topped it with cheese.  He gobbled two slices before he realized there was more under the cheese than tuna fish.   He tried to complain, but I stood firm and said you liked it until now so you can continue to enjoy it then. He shrugged his shoulders and asked for a third slice. VICTORY!  Now I don't know if he'll change overnight into an adventurous eater, but there is hope at the end of the road.

Tuna Fish Spread:
3 cans of drained light tuna fish
1/3 cup light mayonnaise (or to taste)
1 Tbs dijon mustard
2-3 Tbs finely diced celery
2-3 Tbs finely diced green bell pepper
2-3 Tbs finely diced red onion
2-3 Tbs finely diced green onion (green part only)
1 Tbs of drained capers
1 Tbs of pickle relish (optional)
1 serrano or jalapeno pepper partially seeded
black pepper ( to taste)
salt (if needed).  I did not use any since the tuna and the capers provided salt.
paprika -optional garnish

Bread:  (I liked sliced a loaf of Italian bread into slices to make open faced individual melts).  You can also make in on two slices of sandwich bread and make it into a sandwich like grilled cheese.

Cheese:  Any white mild cheese works well.  I used shredded mozzarella.  You can also use white or yellow cheddar cheese, Monterrey jack etc....

Finely chop (either by hand or in food processor) the onion, celery, bell pepper, capers, green onions and green chili.  Mix with the drained tuna fish, mayonnaise, Dijon mustard and black pepper.  Taste for flavor.  Spread on sliced bread and top with cheese.  Toast until cheese is melted and serve hot. Enjoy.

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