Recipe @blakemenardcooks
INGREDIENTS – makes 2 sandwiches
Tuna Salad:
2 cans of tuna
1 stalk of diced celery
¼ diced red onion
2 small pickles diced
3 tbsp chopped Parsley (I used cilantro instead)
½ cup mayo
2 tsp old fashion mustard (I used Dijon)
Juice of ½ a Lemon
Tsp black pepper
3 tsp olive oil
Heirloom tomato
Cheddar cheese
Sourdough bread
DIRECTIONS
Diced your celery, onion and pickles. Chop your parsley. Add your tuna, celery, onion pickles, parsley, mayo, mustard, lemon juice, pepper and oil to a bowl. Mix well but try not to break up the chunks of tuna too much.
Toast your two slices of bread.
Add half your tuna salad to your toast and top with two slices of cheddar cheese. Broil in the oven until melted. Add your slices of tomato and then salt and pepper. Top with your other piece of toast and ENJOY.
