2 cans (6 0z/170 g each) water packed tuna, drained
1 cup broccoli slaw mix
1/4 cup light ranch salad dressing
1/4 cup minced red onions
2 Tbsp light mayonnaise
1 Tbsp lemon juice
1/2 tsp granulated sugar
1/4 tsp each salt & freshly ground black pepper
6 slices multigrain bread with flaxseed, toasted
1 large tomato, thinly sliced
6 slices light cheddar cheese
Preheat broiler. In a medium bowl, combine tuna, broccoli slaw, dressing, onions, mayo, lemon juice, sugar, salt & pepper. Mix well.
Place toasted bread on a baking sheet. Distribute tuna mixture evenly over bread. Top with tomato slices & cheese. Broil until cheese is brown & bubbly.
Recipe Notes: This isn’t exactly the same directions as the book has. The way above is how I did it (other than I halved the recipe). They used a multi-step broiling process that I think is a waste of time. Ours were super delicious & definitely a “doer-againer” as Dewey always says. The original recipe also called for 4 pieces of bread & 4 pieces of cheese but said it served 6. Dunno how that would have worked. My half recipe made 3 perfect melts (1 1/2 each for Dewey and I). I forgot to add: I used normal cheese shreds. I hate light cheese…it doesn’t taste like cheese…so I don’t use it. Also, I was afraid that these would taste really “ranchy” b/c of the salad dressing but they don’t (which is good). I like ranch flavor but I just wasn’t sure about it mixed with tuna.
Don’t forget to check Shan’s blog to see what else is cooking this Wednesday!