Wednesday, February 10, 2010
I found this recipe in the January/February issue of Cooking Light. I try to eat tuna at least once a week because I don't like most fish (though I'm working on trying fish again), but that usually amounts to a tuna salad sandwich or tuna casserole. Both are good, but not terribly interesting. This recipe is essentially a jazzed-up version of a tuna melt.
adapted from Cooking Light
makes 4 sandwiches
3 T. finely chopped red onion
3 T. mayonnaise (I used Light Miracle Whip)
1 t. grated lemon rind
1/4 t. freshly ground black pepper
3 slices center-cut bacon, cooked and crumbled
2 (5-ounce) cans albacore tuna in water, drained and flaked
8 slices bread (sourdough is a good choice if you have it, but wheat sandwich bread is good too)
4 (1/2-ounce) slices provolone cheese
1. Combine the first six ingredients in a medium bowl, stirring well to coat. Place four bread slices; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Cook 3 minutes on each side or until lightly browned.