Notice anything different about my blog? No, not the design.
Nope, not a new post.
Look a little higher, little higher, BAM!
This website is now www.ravienomnoms.com. No more wordpress.com . Just thought you all might like to know. It should redirect you automatically, but just in case…now you know
OK, I admit it, I am a bit obsessed with Cooking Light.
I anxiously wait to get them in the mail every month and then I thumb through them and mark just about every single page as a “must try” recipe.
There could be worse things right?
That is what I always say when Patrick gives me that look when I am being obsessing about keeping something clean (I may or may not have a mild case of OCD). I could be a complete pig! haha
Anyways, Cooking Light is my go to place for recipes. Not only do you find things that are good for you but most of the time it is meals that are quick and easy to make.
When you are like me and you have a lot of things going on during the week and don’t have an hour to cook, having a recipe that takes 20 minutes is a life saver!
Most of the time I end up changing the recipe a bit or adding or removing items that I don’t like or prefer to change from one thing to another.
The recipe I am sharing today is a simple and yummy open face sandwich that literally takes more time to gather the ingredients than make. Gotta love that!
To be quite honest, I didn’t start liking Tuna until I was about 20. For some reason I just always turned my nose up at it. I have a feeling it was because of my Dad.
Whenever he saw tuna or smelled it he would always say “ewww gross”, and when you are little you just follow along with your parents and that one stuck for a while.
I have never gotten over the not liking peas though, ick!
Tuna Salad Melt:(adapted from recipe)
- 1/4 cup chopped red onion
- 1/4 cup canned chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup olive oil mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon siracha sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (12-ounce) can solid white tuna in water, drained and flaked
- 1 garlic clove, minced
- 6 (1-ounce) slices multigrain bread
- 3 slices provolone cheese
- 12 (1/4-inch-thick) slices tomato
- Fresh Basil leaves
Preheat broiler to high.
Combine the red onion, chickpeas, mayo, mustard, siracha, salt, pepper, tuna and garlic in a bowl and toss together to coat evenly. Slice your tomato into thick slices and set aside.
Top bread evenly with cheese; broil 4 minutes or until bubbly. Keep your eye on it, if it is like my oven the broiler works good so you have to be prepared to yank whatever it is out of the oven quickly!
Arrange 2 tomato slices and about 1/3 cup tuna mixture over each bread slice.
Top each sandwich with a basil leaf.
It is just that simple folks. I told you it would be quick. I think this took me a total of 15 minutes from start to finish.
If I had to change anything I think I would reduce the salt. It was a little salty for me, Patrick seemed to be fine. I think with the salt, the mayo, the mustard and the cheese it was just a tad salty for me. When I make these again I will just omit the salt all together and just let the ingredients speak for themselves.
Oh and one open face sandwich is only 200 calories with my changes to the recipe. Winning!
Hope you are all having a fabulous week so far