You know how sometimes the simplest things in life are the tastiest? This is a good case in point of a “recipe” that can be suited to your tastebuds and a (to be hailed) combo of ingredients turns out the most lovely, quick, summertime “dinner” (or lunch). With only a quick pop under the broiler this is a great meal to make on those sticky hot days. One that can be assembled early on, thrown together and enjoyed beyond belief! #quickandeasytoo

If you have a favorite tuna salad recipe, feel free to use it. I’ll give mine below, but as always, use more of what you like, less of what you don’t or feel free to substitute other ingredients (as we all do)!

THE BREAD

This sandwich really starts with “good bread” (as Ina would call it) – I use a rustic sourdough “San Francisco Sourdough” from Whole Foods. I give 2 slices a light toast (could easily do 3-4 and have a thinner amount of tuna on each) – I made this for my husband and I, used 1 can of tuna and 2 slices of bread. But use any bread you desire…

THE TUNA SALAD

2 servings

• 1 can of albacore tuna (or any tuna you like), drained *
• 1 1/2 – 2 spoonfuls of mayo (Hellmans)
• Lemon, small wedge squeezed (minus seeds)
• 1-2 tsp. Dijon** (see note below)
• minced red onion, yellow onion or green onion (whichever & however much you like)
• minced celery (however much you like)
• S & P

THE TOPPINGS

• sliced tomato is so delicious beneath the layer of cheese
• grated cheese is a necessity for a tuna melt: I use cheddar (Cabot brand: Seriously Sharp) or (Cabot) Pepper Jack – see ** below… but so many cheeses would be fabulous, Colby Jack, Havarti, whatever you like!
• Ina tops hers with micro greens (after the broiler and right before serving) which is visually pretty for sure
• I’ve also used pickled red onions underneath the tomato (and not in the tuna salad), equally delicious!

*I use Costco’s Kirkland brand Albacore Tuna in Water – feel free to use whatever brand you like. Just be sure to drain it well. You can also rinse your tuna to lower the sodium content – but dry it (or squeeze it dry) before assembling.

** I’ve used dijon whenever I use cheddar on tuna salad ever since I heard Ina say that dijon makes cheese taste cheesier – who wouldn’t love that, right? If I’m using a different cheese, say Pepper Jack (also excellent), I skip the addition of dijon.

Hope you enjoy!

👩‍💻 Until next time…