Some weeks are just lazy cooking weeks. You’re sick, you’re busy, the kids (or cats in my case) need to go to the doctor, the house is a disaster, laundry piles up and the weather outside gets worse. That was last week. Dinners were uninspired to say the least. It was kind of an open-up-the-fridge-and-see-what-you-can-create week. The result was a lot of simple meals. Nothing fancy, just the basics.
Then I attempted to create from memory a recipe from my childhood, sweet and sour meatballs.
Then we made pizza.
Then came the best meal. Tuna melts. Everything was in the pantry or fridge, and it took less than 15 minutes to make. The even better part? Whenever I mentioned it to someone the response was “don’t tell anyone but I love tuna melts!”. Well friends, you don’t need to keep your love a secret any longer. Here is my slightly more grown up version of that old favourite.
Tuna Melts for Two
- 2 cans fresh tuna (or leftover fresh tuna if you’re lucky!)
- 1 tablespoon mayonaise (a tofu or vegetarian product works well too)
- Juice of 1 fresh lemon
- 1 tablespoon hot mustard
- 2 tablespoons capers, well rinsed
- 1 sweet red pepper, finely chopped
- 1/2 red onion, minced
- Optional: sliced fresh tomato
- salt and fresh ground pepper to taste
- extra old cheddar cheese, grated or thinly sliced, to melt on top
- 2 slices of spelt bread per person
- Preheat oven to 375degrees.
- Drain tuna, chop all vegetables.
- Mix together all ingredients and set aside (except bread and cheese!).
- Lightly toast the bread, then place on a baking sheet.
- If using tomato, layer the tomato, on the bread then pile tuna mixture on top.
- Sprinkle with cheese.
- Place in oven and bake for approximately 5 minutes. Keep an eye on them so they don’t burn.