I am always coming up with something good, healthy and new for
lunch because my appetite craves protein and clean food. This is especially true when I am working outdoors.
So, when my fall garden began sprouting arugula and a third batch of Roma tomatoes I started thinking sandwiches. Now a sandwich probably is not the best healthy choice but since I was specifically craving tuna a few weeks ago this seemed like a good place to begin.
I decided a tuna melt on a slice of sourdough with goodness from the garden would be a light lunch and just enough protein and carbs to get me through the afternoon and I was right.
This is an easy lunch to make for two or three people or enjoy for a few days by yourself.
Tuna Melt Ingredients
- Slice of sourdough
- Havarti cheese
- Arugula
- One can of real tuna in water
- One Roma Tomato
- One avocado
- Two or three sprinkles of dried basil
- A good sprinkle of fresh parmesan
- One tablespoon of mayonnaise
- A little dried red pepper if you like spice
Tuna Melt on Sourdough Prep
Cut thin slices of Havarti cheese and place on a slice of
sourdough to toast in a small oven. This will melt the cheese and toast the sourdough at the same time. In my little oven you just select "toast" cooking for 9 minutes.
Drain the water from tuna and place into a bowl with equally sliced tomatoes and avocado. Add a few sprinkles of dried basil and fresh parmesan and then drop a tablespoon of mayo and blend everything together with a fork or spoon.
I also add a chopped dried red pepper from the garden for a little kick; this is optional.
To prep for serving, remove sourdough from the oven and place the arugula over the melted cheese. Then add your tuna mixture and slice in half.
I enjoy this as a sandwich without a top and friends it is so good. Many times, I serve with an ice coffee and then I am ready to roll for a good 4 hours before it’s time to start thinking about dinner.
Give it a try, if you like sandwiches you will enjoy my very own tuna melt
on sourdough.
Be the good,
Carole West