Friday, May 2, 2014

Avocado Tuna Melt

One of Blockette's least favorite dinners is the tuna melt.  What I normally do is take some ranch dressing, mix it up with tuna, and top it with cheese.  Sometimes I put it over a baked potato instead of a sandwich.  She hates that too.

She must not be part tiger.
I asked her what she thought of this recipe from The Kitchen Paper, and she said she was willing to try it.  She thought the avocado would make the tuna taste better. 

When I tasted it I was worried she would turn her nose up at it.  My strange child does not like pickles either.  Even though there is not a lot of pickle relish in it, I thought the pickle flavor was quite strong.  Apparently, avocado is magic. 

She even gave a cheer the day I told her we were having it as leftovers.  Actually, her reaction was more like this:
If you want to take any sandwich to the next level, make this multi-grain bread.  It's totally amazeballs.  It may also have had something to do with Blockette's excitement toward tuna sandwich leftovers.

I tripled the recipe so we would have leftovers, but below is a recipe for a single serving.

Avocado Tuna Sandwich from The Kitchen Paper serves 1
1 6-oz can of tuna
2 T mayo
1 T prepared yellow mustard
1-2 T dill pickle relish
1 t lemon juice
1 splash hot sauce
2 T minced onion
salt and pepper to taste
1 slice of bread
¼ avocado
1 slice of cheddar cheese

Drain liquid from tuna, and combine with mayo, mustard, relish, lemon juice, hot sauce, and minced onion, adding more mayo if needed.  Season with salt and pepper. Toast bread, then spread on the avocado. Top with tuna mix, then cheese.  Broil 3-5 min til cheese is melted and browned to your liking.

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