last spring my husband hinted at needing more sustenance in his diet; i.e.~ more meat. apparently the meals i was preparing weren't providing enough... it's true, i was serving 3-4 vegetarian meals a week. i cook everything from scratch seven days a week and eating vegetarian half the week made great sense to me, for the health of our bodies and our pocketbook. unfortunately it didn't agree with my husband's genetic makeup; he was literally wasting away (clients even commented on how thin he seemed to be getting~on an already naturally lean frame). my poor guy. well feeling quite bad i immediately headed to the bookstore to pick up this cookbook, which i had already been eyeing for quite some time. (follow the blog here.) it is full of brilliant tips on feeding men and boys and how to keep them full, and since i have a man and my baby is becoming a boy, i couldn't ask for more. improvement on our evening meals is keeping my husband satiated, and Lars and i are wholly enjoying all the delicious lunch recipes during our favorite time of day (we're big lunch fans). always looking for a way to jazz up a big staple ~ tuna ~ this recipe takes the cake.
tuna salad sandwich melt
2 - 6oz cans water packed white tuna
1/4 c. chopped or grated onion (we like white)
1 celery stalk, chopped
1 tb. fresh lemon juice
course salt and fresh ground pepper
1/4 c. mayonnaise, to taste
1-3 dashes of tabasco sauce
toast slices of bread. top the toast with tuna salad
and one slice of cheddar, or preferred cheese. broil in a toaster oven
or broiler for 3 minutes, or until cheese is melted. enjoy with
sliced tart granny smith apples on the side.