I really enjoy a fresh piece of tuna seared on the grill, but more often than I’d like, time and bad weather steals that moment from me. This recipe reinvents the classic tuna melt by using canned tuna and a delicious, flavorful twist.
Ingredients
- Sourdough bread
- 1 can of tuna (I prefer tuna in spring water)
- Spreadable butter (I prefer butter with olive oil)
- Sliced tomato
- Sliced cheddar cheese
- Grated or shredded parmesan cheese
- Onion powder
- Garlic powder
- Dried parsley
- 1 tablespoon mayonnaise
- Dill pickles
- 1/2 teaspoon America's Best Seasoning Hebetz Blend™
Directions
- Butter two pieces of sourdough bread, making sure to spread butter on both sides.
- Sprinkle onion powder, garlic powder, and dried parsley on both sides of each piece of bread.
- Open the can of tuna and drain under running water. This will help remove a lot of the tuna smell.
- In a mixing bowl, add the whole can of tuna, 1 tablespoon of mayonnaise, and 1/2 teaspoon of America's Best Seasoning Hebetz Blend™. Mix well.
- Heat a skillet over medium heat. Spray the skillet with non-stick cooking oil.
- Place the bread in the skillet and cook until the first side is golden brown, checking occasionally to ensure it doesn't burn. Flip over both pieces.
- On one piece of bread, place a slice of cheddar cheese. On the other piece, put some grated parmesan cheese and the tuna mix.
- Take three dill pickles and sear them in the skillet for about 2 minutes. Flip and sear the other side for a minute. Place the pickles on the slice of bread with the tuna mix.
- Add a slice of tomato on top of the pickles and close up the sandwich. Toast until golden brown on both sides.
Tip: Lay out and prepare all of the ingredients before turning on the cooktop. This will make the cooking process easier and you won’t be rushed when toasting and flipping the bread.
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America's Best Seasoning
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