I often think of that dear lady and, during a recent illness, was remembering some of the foods she used to make for me, wishing she were here now to pamper me. So I decided to make a tuna melt in her honor. I even put the egg in it. The capers and dill are my own little touches, two things I use a lot.
I used to eat nothing but solid white albacore tuna, but then I learned that chunk light has a fraction of the mercury. I choose water-packed because I like thoroughly drained tuna, and oil-packed tuna loses a lot of its omega-3 fatty acids when you drain it. You can use whatever kind of tuna you prefer; I don't like to get too dogmatic about it!
What are your favorite things to eat when you're not feeling well?
Tuna Melt Sandwiches
(Makes 4 open-face sandwiches, 2 servings)
1 5-ounce can chunk light tuna packed in water, drained
1 large hard-cooked egg, diced
2 tablespoons diced celery
2 tablespoons diced red bell pepper
2 tablespoons diced sweet pickle
1 tablespoon minced red onion, optional
1 teaspoon capers, drained and roughly chopped
3 tablespoons mayonnaise
1 teaspoon country Dijon mustard
1/4 teaspoon dried dill
Pinch of coarsely ground black pepper
A squeeze of lemon
4 toasted slices of English Muffin Toasting Bread (or 4 toasted English muffin halves)
Mayonnaise to spread on bread
1 cup shredded medium cheddar
1 In 1-quart bowl, stir together tuna, egg, vegetables, capers, mayonnaise, mustard, dill, pepper and lemon juice.
2 Toast the English muffins or bread; spread with mayonnaise. Lay on a slice or two of tomato, if you like. Top with tuna salad, then with shredded cheese.