Tuna Melts

I think the Mom’s (not mine of coarse) of the 80’s era made their kids think nobody in their right mind could possibly like tuna. My husband still has a hard time believing he really DOES like the stuff. Every time we have tuna melts he says “This is good. Next time, remind me I really like tuna melts.” Actually, after all the reminding and making this recipe a part of our regular monthly menu, he not only remembers but request it.

The ingredient list is all things that are typically on hand, sometimes I might have to sub yellow onion for green. It is nice to have a few quick meals that can be thrown together on those days I needed to make it to the store but just didn’t.

Bumble Bee or Chicken of the Sea brands are not my favorite, so try some different brands to see what you like. Also, tuna can be packed in oil or water. Most of the time the oil is low quality, like soybean, if you come across some in olive oil-YUM. Otherwise, water is fine. Albacore is going to be less fishy than light tuna, but also more dry and pricey. So find your best fit and apply it here:

1 tablespoon olive oil
2 carrots, finely diced
1 rib celery, finely diced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon Herbs De Provence or dill
¼ teaspoon pepper
1 tablespoon flour
1/3 cup milk
2 tablespoons mayonnaise
2 cans tuna, drained
1 bunch green onions, sliced
6 slices of bread, toasted
1 ½ cup shredded cheese

Saute carrots and celery in oil 5 minutes. Add garlic seasonings and flour, combine thoroughly. Let flour cook 2 minutes. Slowly add milk while stirring. Once thickened add veganaise, tuna and onions. Pile mixture in toasted bread laid out on a cookie sheet. Top with cheese and broil until melted and bubbly.

This recipe can be extended with grains like brown rice, white quinoa or millet if you need to feed a couple extra people.