They're part grilled cheese and part tuna sandwich, and they're satisfying and ready in a jiffy. Gently cooking a bit of onion and garlic and adding it to a mayo-less, dill-seasoned tuna salad offers a real flavor boost.
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, finely diced
- 1 (6-ounce) can tuna, drained
- Spicy mustard to taste
- Dill to taste
- 4 slices bread
- 2 slices cheese, or more if desired
Heat the olive oil in a large saute pan over medium heat, then add the onions and garlic. Saute until the onions are translucent.
In a separate bowl, mix the onions and garlic with the tuna. Add spicy mustard (instead of mayo) until the mixture is of a spreadable consistency. Add the dill and mix well.
Spread on a piece of bread, top with a slice (or more, if you like) of cheese and another slice of bread. Toast the sandwich lightly in the saute pan, turning once. Repeat with 2 remaining slices of bread. Serve warm.
Notes: For a healthy choice, use tuna packed in water. The sandwich is great served with soup -- try cream of potato, with some extra crushed garlic and a bit of dill.
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