Home from work a bit earlier this evening. Violin girl out for the day/evening. Drummer/Driver boys fixed themselves some leftover ravioli, courtesy of Aldi frozen food department. Thank you, Aldi. Hubby, in basement (his favorite spot) changing his bicycle tire, not yet ready to fix himself something–unbeknowst to him.
Since there didn’t seem the need to call on my magic cooking wand, I decided to make these sweet little tuna melts from the tuna salad I made for lunch earlier in the day.
Here’s what I used:
tuna salad made from: canned tuna (not glamorous, I admit), scallions, a few shakes of garlic salt, pinch of cayenne (or few drops of tabasco), couple tablespoons mayo, and a bit of freshly-squeezed lemon to taste. Sometimes, I’ll add finely chopped, summer-fresh pickling cucumbers or English ones, when out of season.
On English muffin halves: place your tuna salad, or one made with crab or salmon would be yummy. Add slice of summer sweet tomato to each half and cover with cheese. I used provolone, but havarti or gouda would be nice, too.
Place under broiler and broil until cheese melts and browns nicely.
Simple and tasty.