Jalapeño-Tuna Salad Melts with Muenster, and Swiss Cheeses

SO.... CANS OF SOLID TUNA (in water, most important) were on sale at Food Emporium this morning. I hadn't had a tuna fish salad sandwich in a while. And as I picked up 4 cans of tuna for 5 bucks, along with some fresh slices of Swiss and Meunster cheeses, I quickly devised a quick recipe of what I would do with them.

People always ask me if I feel an irreversible need to "soup up" even the most simple of dishes. Well, no. But, when I can, I try to see what minor tweeks I can give a dish to, possibly, get something "new" out of it.

So the drained tuna got stirred with my default mixings of mayo, a little bit of mustard, some lemon juice, chopped onions, salt and pepper. Instead, however, of using relish, I chopped up some jalapeños from the jar in my fridge.

I brushed two slices of bread with olive oil and sprinkled some paprika on them, filled them with the tuna salad (this time a little more "wet" than I usually prefer it. It happens), a couple slices of each cheese, and some baby spinach leaves.

I closed the sandwich and toasted one side then the other it in a skillet.

It was only around 9:30 in the morning when I made this—and, yes, it was yummy!—but I still had plenty of the tuna salad and cheese by about 2 in the afternoon. So I did I open-faced tuna melt prep under the oven's broiler.

Even better...!

Now if I could only remember what it was that I went to Food Emporium to buy, because I have an early senility feeling that I came home without it....

Bun Apple Tea!


Jalapeño-Tuna Salad Melts with Muenster, and Swiss Cheeses