What You Need:
1 (6 oz.) can light tuna in water, drained and flaked
1/4 C of mayonnaise
1 celery rib, rinsed, trimmed and chopped
1/4 C of black olives, pitted and chopped
1 t parsley flakes
1/8 t pepper
1/4 t lemon juice
2 slices rye bread, lightly toasted
1/2 C sharp cheddar cheese, shredded
How to Make It:
Set the broiler to preheat.
Cover a cookie sheet completely with heavy duty aluminum foil.
Place the tuna into a mixing bowl.
Fold the mayonnaise in with the tuna.
Add the celery and olives and blend to combine well.
Sprinkle in the parsley and pepper.
Pour the lemon juice into the mixture and stir until all the ingredients are combined together well.
Place the rye bread slices on the prepared baking sheet.
Divide the tuna mixture between the 2 slices of bread spreading it out evenly.
Sprinkle the cheese over the top of both slices of bread.
Broil 6 inches from the heat for 2 minutes or until the cheese is melted and bubbly.
Makes 2 servings
Preparation time: approximately 10 minutes
Cooking time: approximately 2 minutes
Total time: approximately 12 minutes
This sandwich is a perfect addition to any surprise Mother’s Day lunch. Be sure to taste the tuna before spreading it on the bread because you may need to add a little salt. Because tuna and mayonnaise both contain a lot of salt it should not be added until after it’s mixed together and tasted.
