This impromptu recipe was born out of a need to use up our leftover
Lemony Dill Carrot salad from last night. The website suggested that the salad pairs well with tuna, so I set about to create the ultimate tuna melt, and I kid you not, I'm pretty sure this is the best one on the planet.
Drain two small cans of chunk white albacore tuna. Using a folk to break up chunks, mix together tuna, 1 stalk of diced celery, 1 heaping tablespoon of mayonnaise, 1 teaspoon extra virgin olive oil, sea salt and freshly ground black pepper to taste.
Place about 3 tablespoons tuna salad mixture on half of a split toasted whole wheat english muffin. Place a tablespoon of
Lemony Dill Carrot Salad mixture on top. Next top with diced avocado, and finally sprinkle a tablespoon each of shredded part skim mozzarella and Tillamook Medium Cheddar Cheese. Place on a baking sheet and heat under the broiler until cheese is melted and bubbling, about 2 to 4 minutes.
This impromptu recipe was born out of a need to use up our leftover Lemony Dill Carrot salad from last night. The website suggested that the salad pairs well with tuna, so I set about to create the ultimate tuna melt, and I kid you not, I'm pretty sure this is the best one on the planet.
Drain two small cans of chunk white albacore tuna. Using a folk to break up chunks, mix together tuna, 1 stalk of diced celery, 1 heaping tablespoon of mayonnaise, 1 teaspoon extra virgin olive oil, sea salt and freshly ground black pepper to taste.
Place about 3 tablespoons tuna salad mixture on half of a split toasted whole wheat english muffin. Place a tablespoon of Lemony Dill Carrot Salad mixture on top. Next top with diced avocado, and finally sprinkle a tablespoon each of shredded part skim mozzarella and Tillamook Medium Cheddar Cheese. Place on a baking sheet and heat under the broiler until cheese is melted and bubbling, about 2 to 4 minutes.
