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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Jazz up your tuna melt with a raisins and celery. Sharp cheddar is essential, as is horseradish. Yogurt instead of mayo makes it tangy-er and lighter. Ingredients:
6 ounces solid white tuna packed in water (one can) |
2 stalks celery |
2 tablespoons raisins (one small box) |
1 tablespoon horseradish cream |
1 tablespoon country-style dijon mustard (the kind with the whole mustard seeds) |
2 tablespoons whole fat unsweetened plain yogurt |
1/4 cup cheddar cheese |
1 slice wheat bread |
Directions:
1. Put the bread in the toaster and toast medium.
2. Meanwhile, cut the celery into small pieces and mix it in a bowl with the tuna, raisins, horseradish, mustard, and yogurt.
3. The horseradish and mustard should both be added to taste: it's up to you how much you want to add. I like a lot so I usually put in a few big spoonfuls of each.
4. Then, after the horseradish and mustard, add enough yogurt in to make it all stick together.
5. You can use mayo if you prefer, but the yogurt tastes better with the raisins.
6. Microwave everything in the bowl (maybe 1 min - just enough to warm it so the toaster oven doesn't have to do all the work).
7. Arrange the tuna mix on a piece of pre-toasted bread.
8. You can also use pita or half a green bell pepper instead of bread.
9. I make a little dome shape.
10. Place 2-3 slices of cheddar on the top of the dome of tuna.
11. Put it all back in the toaster oven (or regular oven) and cook until the cheese is melted.
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