s TUNA MELTS ****
s 
|
s TUNA MELTS ****
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 4-15-2010 very good, easy *** March 3, 2010 Serves 4 These are made at the Portland, Ore. restaurant MotherÆs Bistro & Bar, where Lisa Schroeder, chef and owner, prepares comfort food. Her tuna contains chopped pickles, red onion, celery, and mayo. She spreads it on toast, adds tomatoes and cheddar, and broils the sandwiches until the cheese melts into the tuna mixture. 2 cans (6 ounces each) tuna in water or oil, drained well 1/2 small dill pickle, seeded and finely chopped 1/4 small red onion, finely chopped 1 stalk celery, finely chopped 3/4 cup mayonnaise Salt and pepper, to taste 4 thick slices rustic country bread 1 large tomato, thinly sliced 1/4 pound sharp cheddar, cut into 8 slices 1. Turn on the broiler. Have on hand a rimmed baking sheet. 2. In a bowl, use a fork to break up the tuna. Add the pickle, onion, celery, mayonnaise, salt, and pepper. 3. On the baking sheet, toast the bread under the broiler for 1 minute or until browned, watching it carefully. Turn the bread over and spread the tuna mixture on the untoasted side. Top with 2 or 3 slices of tomato, then the cheddar. 4. Broil the sandwiches for 2 to 3 minutes or until the cheese melts. Adapted from ôMotherÆs BestÆÆ ¬ Copyright 2010 The New York Times Company Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||