This is a 1950s classic. If you're into tuna it can be considered yummy. I liked it until one of my brothers said it looked like "vomit on a plate". But then Mom changed it up a bit and began broiling it and man did that make a flavor (and appearance) difference!
- 6 slices of good Jewish Rye (caraway seed)
- 5 oz can of albacore tuna in water, drained and flaked
- 1/4 cup baby peas, drained
- 4 tbsp butter (or margarine, softened)
- 3/4 cup milk
- 4 oz meltable cheese
- Butter the bread lightly on both sides using 2 tbsp of the butter and heat in the oven on 400 or under the broiler until toasted
- Over a double broiler melt the cheese, milk, and butter, adding the cheese in after the butter melts
- Add in the peas and stir reheating
- Add in the tuna
- Pull the toast out and cover it with the tuna mixture
- Place under the broiler (high) until it browns a little
- Serve immediately.
- How to make it healthier
- Replace the Rye with Pumpernickel or sourdough
- Use no salt-added tuna
- Omit the peas or replace them with carrots
- Replace butter with margarine
- Replace regular milk with 1% or unsweetened original almond milk
Use a lower sodium cheese like Swiss