Simple recipes use kitchen staples to make quick and easy meals. It’s almost lunch time and I know I don’t want to have the same old tuna sandwich. Here’s three delicious ways to upgrade your traditional tuna with ingredients that are already sitting next to your cans of tuna or hiding in the fridge!
Basil-Pesto Tuna on Toasted Swirl Bread
4 slices of Pumpernickel-Rye Bread
6oz can of tuna in water
1-2 tablespoons of basil pesto (I use the Classico brand in a jar)
salt & pepper to taste
First, drain the tuna. Then, in a small bowl mix pesto and tuna together; make larger pieces of tuna smaller by flaking with the fork. Meanwhile, toast the bread in the toaster. Season the mixture with salt and pepper, place on bread and serve.
Open-Faced Tuna Melt
2 English muffins
¼ cup green onions (chopped)
¼ cup mayo
Splash of Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon yellow or Dijon mustard
Dash of red pepper flakes
1 can of tuna in water (drained)
4 slices of tomato
½ cup of shredded cheddar cheese
Cut English muffins in half and lightly toast, set aside. In a bowl combine onions, mayo, Worcestershire, horseradish, mustard, red pepper flakes and tuna, mix well. Turn on oven to Broil. Place muffins halves on baking sheet and top with tuna mixture, tomato slice and sprinkle cheese on top. Place in oven and heat for 4 minutes, or until the cheese is melted.
Tuna Salad Sandwich
Sourdough bread slices
1 can of white tuna (drained)
6 tablespoons of mayo
1 tablespoon parmesan cheese
1/8 teaspoon dried onion flakes
¼ teaspoon curry powder
1 tablespoon dried dill
dash of garlic powder
In a bowl combine tuna, mayo, cheese, and onion flakes together. Add curry powder, dill, and garlic powder, mix well. Serve on sourdough bread, I like to toast mine first, and enjoy.