Every week, we suggest a fascinating, delicious and not-so-unhealthy dish that is easy to reheat at your office lunchroom. This week’s #BYOL recipe: Emeril’s “Kicked Up” Tuna Melts.
This week, we feature a delicious tuna melt, straight from Emeril’s brain and ripped out of the pages of Martha Stewart’s website. If you plan to take these to work, don’t add the tuna mix to your sandwich right away.
Keep the tuna separated from the bread until you’re ready to eat, then add the cheese and tomato, and heat it all up in a mini oven. A microwave may also suffice, but you’ll have to be very careful not to overcook your sandwich (as microwaves often do). Below, we summarize the recipe in an easy step-by-step guide.
The Grocery List
+ Four cans of solid-white tuna in water (drained)
+ Third cup of mayo
+ One tablespoon of lemon juice
+ Four slices of provolone
+ Four slices of crusty bread
+ One teaspoon of ground pepper & half teaspoon of salt
+ Fresh herbs & veggies: quarter cup of red onion, eight slices of tomato, four teaspoons of rinsed capers, quarter teaspoon of dried oregano
Making the Tuna Salad
+ Mix tuna, mayo, onions, salt, pepper, oregano, capers and lemon juice. Stir, stir, stir.
Prep the Sandwich
+ Don’t prep the sandwich until you’re ready to eat. This is to prevent soaking the bread.
+ Add a small amount of mayo on two slices of bread. Add tuna on each slice of bread.
+ Lay down one or two tomato slices and a cheese slice.
+ Heat until cheese melts, but be careful not to burn the bread.
OK, Let’s Eat.
+ But don’t stop here. Next week, we’ll post another delicious dish.
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