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Categories:Viewed: 36 - Published at: a year ago
Ingredients
- 1 (6 ounce) can canned tuna
- 2 tablespoons reduced-fat mayonnaise
- 2 tablespoons yellow mustard
- 1 dill pickle, diced
- 1/4 small onion, finely diced
- salt & pepper
- 1/4 teaspoon Chinese five spice powder
- 1 small tomatoes, finely sliced
- 1/4 cup grated cheese, of your choice
- 2 slices bread
Method
- Preheat oven to 400°F.
- In a small bowl, add the mayo, mustard, salt, pepper & spice. Mix with a fork.
- Finely dice the onion & dill pickle, and add to the bowl.
- Add the tuna, well drained, to the mixture.
- With a fork, mix well, ensuring the tuna is saturated with mayo & mustard, and the pickles & onion are evenly distributed. Adjust spice as necessary.
- Slice the tomato into very thin slices, removing seeds. Place slices on a paper towel to absorb moisture (you don't want soggy bread).
- Toast bread, slightly lighter than you prefer.
- Divide tuna salad mixture in half, and scoop on top of the toast. Spread the mixture evenly.
- Place tomato slices on top of tuna mixture.
- Sprinkle grated cheese on to toast.
- Place toast onto a cookie sheet.
- Bake for 5 - 10 minutes, until cheese is bubbly.
- Enjoy!
