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It's another Saturday afternoon, and I haven't been to the store. I look in my pantry and find a great stand-by, canned tuna!

My tuna sandwiches don't have mayonaise. A simple vinaigrette with a few chopped vegetables then eat it on toast, over a salad, or if feeling indulgent, add cheddar and make a tuna melt. I prefer tuna packed in olive oil though I drain off most of the oil in the can and replace with fresh when making the dressing. I add whatever vegetables I have left in the fridge. Any combination of red or yellow peppers, carrots, green onion & celery work great. 

How do you like the retro, 50s, original-to-the house countertop? Our kitchen has matching linoleum on the floor! 

It's definitely not my first choice as the counter is a pain to keep clean–huge gaps at those metal seams along the edges that just collect gunk. I'm still working on my zen attitude towards leaving my work space spotless and not complaining about the clean up. There's always tomorrow!

Someday, I will have a gorgeous, easy-to-clean countertop.
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Mise en place. All ready to go with my crunchy , my heat, my melt, my protein and my acidic.
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First the vinaigrette. 1 tsp. dijon or other ground mustard and a squeeze of lemon juice.
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Add a pinch of kosher salt, a couple turns of cracked pepper, and about 1T of olive oil.
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Whisk continuously while adding the olive oil. The mustard works as an emulsifier and holds the whole vinaigrette together.
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Chop vegetables. A green onion (scallion) or a shallot is always good to include. It gives the tuna salad a little kick.
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Flake the tuna with a fork (separate the layers of packed tuna, instead of smooshing it all together which makes it resemble cat food!)
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Using a cheese planer makes for thin slices which assist in a quick melt.
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Heat 1T olive oil in a pan, or butter bottoms of one side of bread. Layer cheddar and cover with lid to encourage melting.
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Spread tuna mixture atop the cheese, after cheese has melted. *Note: I could have waited until the cheese was more melted. I like to have the tuna cold and vegetables still salad-like and cold while the cheese is very melty. Next time!
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Cover briefly to allow the tuna to sink into the melted cheddar and help the whole sandwich to adhere together.
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Light flavor from the vinaigrette, a bit of crunch from the red peppers, melty goodness from the cheddar, atop my favorite bread from Acme Bread Company in Berkeley!
 


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