RECIPE AND PHOTO SUBMITTED BY Ted Crawford
My own recipe for a Tuna Melt developed over the years…I almost hate to give away my secret. But I’d rather share it with you all here. See recipe below.
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I’ve never written it down…I always go by feel. I’ll give you the ingredients and you can figure the ratios. Albacore Tuna, sauteed Yellow Onion & Mushrooms, rough chopped Green Olives with Pimento, Mayonnaise & Lemon. Sometimes I will add chopped Water Chestnut for crunch. I prefer it on Pumpernickel or Rye. The best cheese is either a Cheddar, or my favorite is any cheese with Caraway seeds in it. Play with it.
4 5-oz cans Albacore Tuna
3 medium Yellow Onions
2 4-oz cans Mushrooms Pieces & Stems (Sautee Onions & Mushrooms in Olive Oil)
15-16 Green Olives with Pimento
2 heaping tbls Mayonnaise to taste – not too much
juice from 3/8″ slice of Lemon
(optional 1 5-oz drained can Water Chestnuts – chopped) Don’t stir it too much.
3 medium Yellow Onions
2 4-oz cans Mushrooms Pieces & Stems (Sautee Onions & Mushrooms in Olive Oil)
15-16 Green Olives with Pimento
2 heaping tbls Mayonnaise to taste – not too much
juice from 3/8″ slice of Lemon
(optional 1 5-oz drained can Water Chestnuts – chopped) Don’t stir it too much.
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