You know I mentioned that we were going to put the grill to work this week~and so we have! I just have to share tonight's meal with you. It was so yummy and EASY! I whipped it up in no time and we all really liked it. And no hot kitchen (I don't know about where you live, but it's already hot and humid in Arkansas...ugh!).The recipe is from the current issue of Racheal Ray Every Day magazine, although I modified it just a bit for our family. Now, I've never actually had a tuna melt...they just have never sounded very good to me. But the photo in the magazine looked so good~and very healthy, too~that I just had to try them. I'm so glad I did!
Grilled Tuna Melts
One 6-oz. can tuna in water, drained and flaked
1 can of cannellini beans (Northern beans do nicely, too)
1 rib celery, thinly sliced crosswise
2 scallions, thinly sliced
2 Tbls. extra virgin olive oil (divided)
1-1/2 Tbls. lemon juice
Salt and Pepper
3/4 cup Swiss cheese, shredded
slices of crusty wheat or whole grain bread
2 Roma tomatoes, sliced
*****
Preheat a grill to medium. In a medium bowl, toss together the tuna, beans, celery, scallions, 1 Tbls. olive oil and the lemon juice; season with salt and pepper. Add half of the cheese.
Brush the slices of bread with the remaining olive oil. Add the bread to the grill, cover and cook until marked, about 2 minutes. Flip and move to indirect heat. Mound the tuna salad on top and sprinkle with the remaining cheese. Cover and cook until the cheese has melted and the bread is toasted underneath, about 3 minutes. Serve with sliced tomatoes.
One 6-oz. can tuna in water, drained and flaked
1 can of cannellini beans (Northern beans do nicely, too)
1 rib celery, thinly sliced crosswise
2 scallions, thinly sliced
2 Tbls. extra virgin olive oil (divided)
1-1/2 Tbls. lemon juice
Salt and Pepper
3/4 cup Swiss cheese, shredded
slices of crusty wheat or whole grain bread
2 Roma tomatoes, sliced
*****
Preheat a grill to medium. In a medium bowl, toss together the tuna, beans, celery, scallions, 1 Tbls. olive oil and the lemon juice; season with salt and pepper. Add half of the cheese.
Brush the slices of bread with the remaining olive oil. Add the bread to the grill, cover and cook until marked, about 2 minutes. Flip and move to indirect heat. Mound the tuna salad on top and sprinkle with the remaining cheese. Cover and cook until the cheese has melted and the bread is toasted underneath, about 3 minutes. Serve with sliced tomatoes.
