Monday, July 18, 2011

Tuna Melt Twist

During the summer months, I love farm fresh tomatoes.  You know, those softball sized beefsteak tomatoes.  A few years ago I came across this idea from Linda Genaw who has a website with low carb recipes and I had to make it.  I did and fell in love.  This is my summer "go to" dinner.

Living in the Pacific Northwest (about a half hour from the Pacific Ocean) I travel down to the docks in Westport and purchase my tuna right off the boats and can tuna each year. 

How do you make your tuna salad?  I make my LOADED!  (Side note) If you must use Miracle Whip and/or sweet pickles, go ahead, but don't tell me about it (not a fan). 

Tuna Salad

7 oz. can white albacore tuna, drained
3-4 Tbsp. mayonnaise
1 rib celery, finely diced
2-3 Tbsp. onion, finely diced
3 Tbsp. dill pickle, finely diced (or dill pickle relish)
1/4 tsp. Morton Nature's Seasons seasoning blend

Add tuna to medium mixing bowl and flake with a fork until fine.  Add celery, onion, pickle, and seasoning to the tuna.  Add mayonnaise until desired consistency.

Tuna Melt Twist

Tuna Salad
Beefsteak Tomato, sliced
Cheddar Cheese, shredded

Place tomato slices on a foil lined baking sheet.  Mound tuna mixture on top of each tomato slice and top with cheese.  Broil until cheese is melted and starts to brown.

 Information about Nature's Seasons

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