FEEDS: 2

WHAT YOU’LL NEED:

• 6 oz. can chunk light tuna in water
• 1 carrot, grated
• 2 T. capers
• 1 T. finely chopped onion
• 1 T. olive oil
• 1 T. lemon juice
• 3 T. mayonnaise
• pinch of salt and pepper
• 2 thick slices of Italian bread
• ½ small tomato, diced
• 2-3 slices cheddar cheese

LET'S COOK

Drain the tuna, place in a mixing bowl and break it up into a fine texture. Add the carrot, capers, onion, oil, lemon juice, mayo, salt and pepper and mix it all together well. Divide the tuna salad between the slices of bread. Drizzle about a tablespoon or so of olive oil into a saute pan over a medium high burner.

Place the two tuna topped bread slices in the oil and saute gently just until it’s lightly browned underneath. Top the two open-faced sandwiches with diced tomato, cover with the cheddar cheese and place under a broiler just until the cheese is melted and lightly browned. Serve right away.

MORE IDEAS:

Use any bread that suits your fancy.