Saturday, January 9, 2010

Tuna Melts Your Way and Roasted Brussels Sprouts

If you like tuna and need to make a quick meal with whatever you have on hand, tuna melts are always a great option. I won't even attempt to put a typical recipe here- it changes depending on what's in my kitchen.


A hearty bread


Carrots, celery, green pepper, hot peppers, any kinds of onion, pickles, relish, garlic.... whatever you find that's got a good crunchy texture


Mix the tuna, the finely chopped veggies, and the mayo to your desired consistency. Pile generously on the bread and top with cheese. Put into your preheated oven (or even better, a toaster oven) at 350 for about 8-10 minutes. Easy!

My post here contains american cheese, a mix of chunk lite and albacore tuna, green pepper, red onion, relish, and carrots, all on rye. Except for the mayo, all the ingredients are healthy. Obviously you can opt for lite mayo instead of regular.

When we were toddlers, my Grandma Sue introduced my sister and I to what I called lettuce balls. Yep, I loved (and still love) brussels sprouts. Here's a quick recipe for roasted brussels sprouts. Even Nick, who hates them, admitted they're "not bad."


Cut the ends off of the sprouts and pull off any yellow or wilty leaves. Put into a Ziploc bag with some olive oil, salt and pepper. Seal, and shake well to coat evenly. Put into the oven in a greased pan at 400 for 35 minutes, shaking around the pan every 5-10 minutes to prevent sticking. The outer leaves will turn black and some will fall off, but the result is a very flavorful, soft bunch of sprouts!

1 comment:

  1. I guess there are technically healthier cheeses than American, too.... but it's my favorite on tuna melts :)