Inspired by the Canadian streaming series, Heated Rivalry, I’ve never been a fan of canned tuna, but this recipe packs so much flavor it works really well. The, “Chicago,” vibes come through with Giardiniera, pickle, and your choice to add a slice of tomato before serving.
Ingredients:
- 1 4 ounce can of no salt added tuna in water, drained
- 1 tablespoon mayonnaise (homemade is best)
- 2 teaspoons dijon mustard
- 1 tablespoon chopped Giardiniera
- Fresh ground black pepper
- 2 slices sour dough bread (or your favorite)
- 1-2 slices havarti cheese (or any other melty cheese you like)
Directions
- Turn on the broiler. Mix together in a small bowl tuna, mayonnaise, mustard and Giardiniera. Season to taste with fresh ground black pepper.
- Using a toaster, or the broiler, toast two slices of bread. Once toasted, place on a parchment or aluminum lined sheet pan one slice of bread and add the tuna mixture. Place the cheese on top and put into the broiler on the highest rack until the cheese is melted, three to four minutes.
- Once the cheese is browned and bubbly, remove from the oven. Carefully transfer to a cutting board and place the second toasted slice of bread on top. Cut in half and serve.
Optional Sides:
Salt Swaps:
- No salt added tuna reduces as much as 300mg from an original can.
- Using homemade mayo can reduce or eliminate salt from store bought.
- Cheeses like havarti can have less salt than provolone or muenster.
- Opt for a bread that is high in protein but also can be low in sodium, like a sour dough or whole grain vs. traditional white bread.
Notes:
For an even more, “Chicago,” melt, sprinkle a little celery powder and place a tomato beneath the cheese before bubbling the cheese.
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Thank you so much! #staysalty