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.
Comments
Could you tell me how you cooked your asparagus? We've been wanting to try some, but I really don't know the best way to cook it. Did you grill it?
Our two fave ways to cook asparagus are:
1.)wash it & trim off the tough ends. Throw it on the grill and brush with olive oil and sprinkle with salt & pepper. Grill until just tender. Delish!!
2.) wash & trim as above, then place spears on a piece of foil. Top with a couple of butter pats (or brush w/olive oil) and sprinkle with salt & pepper. Then wrap up spears completely in foil. Put the foil package in the oven @350F for about 30 min. Spears will be just tender~absolutely yummy every time.
You should definitely try some and this is the best time of the year--make sure the bunch you buy has tightly closed tips. This tells you it's fresh.
Happy Friday!
let me know how you all like it!