It’s been a gloomy, rainy day, and I’m feeling under the weather. I decided to stay home today to get some rest, and what perfect timing since classes are suspended and the kiddo stayed in too. Days like today, most people look for a hot bowl of soup, arroz caldo or champorado. I, on the other hand, not being much of a soup lover myself, turned to my ever so reliable childhood comfort food to fill my belly on this chilly afternoon – an openface tuna melt sandwich. This has been my go-to quick snack fix ever since my mom introduced it to me when I was maybe 8 or 9 years old. It’s really quick and easy to make, especially in households like ours where homemade tuna spread is always available on hand in the refrigerator.
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TUNA SPREAD
1 can tuna flakes in water
1/4 cup mayonnaise (you may adjust depending on how wet or dry you want your spread to be)
1 tbsp sweet pickle relish
salt and pepper to taste
chili flakes or hot sauce (optional)
TUNA MELT SANDWICH
1 slice bread
1 slice cheese
2 tbsp homemade tuna spread
1. Make the tuna spread. Drain all the water from the tuna, dump it in a bowl together with the rest of the ingredients and mix until everything is smooth and spreadable.
2. Spread some tuna onto the bread and layer cheese on top. Place in an oven toaster until the cheese is melted.
3. Enjoy!
I prefer to use Gardenia bread for this since the slices are large and thick. I also like to use white bread which may not be the most healthy option, but tastes best when toasted, in my opinion. You can use whatever cheese you’ve got in your fridge. Most of the time I just use quick melt, but today I found a nice slice of Dutch Edam left over from my trip to Santi’s last weekend, and that gave my snack the extra umph I needed today.
Simple joys. Happy tummy.
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