Tuna Melt’s Good in Any Season
26 December 2007 by Jean Johnson
The day after Christmas–or any time really–I’m needing something lean and healthy. What could be better than homemade tomato soup from tomatoes frozen at the end of harvest and my old stand-by, a tuna melt.
Tuna Melts
Given the appalling practices of the conventional fishing industry, I look for tuna from local fishers. Also, if you’re in a vegetarian or vegan melt, just use smashed beans instead of the tuna.
Warm both sides of corn tortillas in a little oil until crunchy around the edges. Layer on some tuna and cheese of your choice and melt under a lid. Garnish with a pinch of paprika and dill. So easy you won’t think it counts as real cooking…
3 Responses to “Tuna Melt’s Good in Any Season”
Yum. This makes me hungry.
By Kirsten on Jan 3, 2008
I love tuna melt made with fresh tuna. In Hawaii we have wonderful fresh ‘ahi which I like to eat as sashimi or grill and make into salads and sandwiches.
By Sonia (foodiesleuth) on Apr 4, 2010
We get fresh Tuna from the Pacific here in Portland as well, Sonia.
Not a raw fish eater myself. Just an everyday home cook who doesn’t even grill most seasons of the year.
Love your fancy ideas, though, they sound lovely. That said, glad my regular old ways of baking fresh tuna or just buying it canned also get great food on the family table.
By Jean Johnson on Apr 6, 2010