There is something about being stuck inside during a pandemic that lends itself to making sandwiches, at least for me. I find myself eating them morning, noon and night.
I was told I hit a home run with this one when I I taught it virtually to my wonderful group of seniors in Foster City Village, a nonprofit to help keep seniors in their homes. I always try to keep my recipes for them healthy and full of veggies. Topping the sandwiches with spinach instead of lettuce adds more nutrients and is even more flavorful.
The best choice of sustainable solid white tuna is albacore. If you live near a Costco, they are selling sustainable cans for a great price.
Walnuts and garbanzo beans extend the tuna with fabulous taste and texture and reduces the amount of mayo considerably. I like the sandwiches open face- more tuna, less bread.
TUNA SALAD MELT
12 ounces solid white tuna in water, drained
1/4 cup walnuts, chopped (I like to toast them in my toaster oven at 350 for 7 minutes.)
1/4 cup finely chopped red onion
1/4 cup canned chickpeas, (garbanzo beans), rinsed and drained
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon sriracha or hot pepper sauce
1 clove garlic, grated or minced
4 to 6 slices multigrain bread, toasted, if desired
2 oz. shredded Swiss cheese
8 to 12 (1/4-inch thick) slices tomato
Bread and butter pickles, optional
1 cup baby spinach
1. Arrange oven rack 4-inches from heating element and preheat broiler to high. Or you can use a toaster oven.
2. In a medium-size bowl flake the tuna. Stir in the walnuts, red onion, chickpeas, mayonnaise, mustard, vinegar, hot pepper sauce, and garlic. Season with salt and pepper. Smash all together lightly with a fork.
3. Arrange bread on a baking sheet and top with cheese. Broil for 3 to 4 minutes or until bubbly.
4. Arrange 2 tomato slices on cheese and pickles if using. Divide tuna over each bread slice. Top sandwiches evenly with spinach. Cut in half and serve.
Makes 4 to 6 sandwiches.
Recipe adapted from Cooking Light Magazine.
