Big Red Tuna Melt
Ah, lunchtime. Even though breakfast is considered the most important meal of the day, one can easily get away with having the same three or four things in rotation for that meal, with cereal, eggs, toast, and fruit showing up regularly with nobody complaining about the lack of variety. Lunch, though, is another story. It’s not like supper, which is a pretty major deal, and for many of us who maybe try to get away without eating breakfast, lunch becomes a pretty important meal. But you don’t really have time to prepare something complex, and you should really eat something nutritious. One could maybe make a tuna melt sandwich for lunch – that would check off a few boxes. Problem is, in my experience, the tuna part of this sandwich always leaves something to be desired. Today’s lunch recipe for Big Red Tuna Melt addresses that age-old problem – how to make a tuna melt that actually packs a zingy flavor punch, and powers you through your afternoon till suppertime. There’s a lunch option worth repeating!
- 1 can flaked or chunk light tuna (in water, preferably)
- 2 tbsp Catalina salad dressing
- 1 tbsp Frank’s Red Hot Wing Sauce (or your favorite other hot sauce)
- 2 dill pickles, chopped
- 3 tbsp Miracle Whip (or mayonnaise)
- 4 slices Gluten Free bread. (Let me strongly recommend Western Family GF Whole Grain Bread, made by and available at Save-On Foods, which now has a couple new stores open in Calgary. After exploring the world of every brand of GF bread you can find in our fair city, this one is by far the closest to the bread you knew before you had to go GF. It’s SOFT, and does not need to be frozen, staying fresh and yummy in a bag on your counter just like it’s supposed to. Go get some at Save-On – you will not regret it. They also make a white bread version).
- Swiss cheese, sliced
- Toast the bread in a toaster first. This is important, since the tuna salad is pretty goopy, and will make untoasted slices pretty soggy. You need the infrastructure to hold this massive bite.
- Put tuna, salad dressing, hot sauce, chopped pickles and Miracle Whip together in a bowl, and mix together well.
- Put the toast slices on a foil-lined baking sheet.
- Divide the tuna mixture evenly onto all four slices of toast.
- Cover the tuna with Swiss cheese slices.
- Put the pan under the broiler in the oven. Watch them carefully – once the cheese is melty and just going golden brown, take them out.
Voila – a flavorful, satisfying, filling Big Red Tuna Melt lunch for two – (or one, if you inadvisedly skipped breakfast and are now exceptionally hungry).