Tuesday, June 13, 2006

Tuna Melts

I had a tuna melt at Johnny Rocket's at Boston/Logan Airport awhile ago, so I decided I should make one at home. So I picked this recipe from Cooking Light. For once, I did not make a single change to the recipe, other than adding a tad extra horseradish and a tad extra cayenne pepper.

It was delicious! I loved it. It was nice and spicy. I enjoyed that the tuna was covered up enough that it wasn't icky. This recipe was very quick and very easy. It was better than the one at Johnny Rocket's. I will definitely make this again.

Tuna Melt
2 English muffins, split
1/4 cup chopped green onions
1/4 cup light mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon prepared mustard
1/8 teaspoon ground red pepper
1 (9-ounce) can solid white tuna in water, drained
4 (1/4-inch-thick) slices tomato
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preheat broiler.

Place the muffin halves on a baking sheet, and broil 5 inches from heat for 3 minutes or until lightly toasted.

Combine the onions and the next 6 ingredients (onions through tuna) in a medium bowl. Divide evenly among the muffin halves. Top each muffin half with a tomato slice, and sprinkle with 2 tablespoons cheese. Broil 5 inches from heat for 4 minutes or until golden brown.

Yield: 2 servings

Photo added on May 6, 2008:
tuna melt

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