Food
Open Face Tuna Melt with Adobo Slaw (serves 2)
Tuna Melt Ingredients
2 cans of tuna 5oz
Old Bay seasoning
vinegar
soy sauce
pickle diced
roasted red pepper chopped
mayonnaise (healthier options: yogurt or sour cream)
olive oil
2 slices sourdough bread
smoked provolone cheese sliced
Adobo Slaw Ingredients
1 or 2 chipotle peppers in adobo sauce (purchase canned chipotle peppers in adobo sauce)
1 t adobo sauce
½ cup mayonnaise (healthier options: yogurt or sour cream)
½ lime juiced
2 t honey
1 t ground cumin
2 T paprika
1 T vinegar
salt
pepper
1 medium head green cabbage chopped
2 cups red cabbage chopped (optional)
½ onion chopped thin
cilantro chopped
Adobo Slaw Prep
Combine cabbage and onion in a bowl. Set aside. Combine mayonnaise, lime juice, chipotle peppers, adobo sauce, honey, cumin, paprika, vinegar, salt and pepper in a magic bullet or food processor and blend together (if you do not have a food processor, simply add an additional tablespoon of the adobo sauce and leave the pepper out). Pour this sauce over the cabbage and onion mixture. Add cilantro and mix well.
Tuna Melt Prep
Preheat oven to broil. Toast 2 slices of sourdough bread. Add tuna to a bowl. Use a fork to break tuna apart. Add 1 T. vinegar, 1 T. soy sauce and 2 t. old bay. This is just a starting point. Mix well and be sure to adjust ingredients to taste. Add a small amount of mayonnaise as needed. Once desired flavor is achieved, add 2 T diced pickles and 2 T roasted red peppers diced. Again, adjust these to your desired taste. Spread a small amount of olive oil on each slice of toasted bread and top each with tuna mixture. Cover amply with slices of smoked provolone cheese and broil until cheese begins to brown. Serve with Slaw and enjoy.