Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.

"Too few people understand a really good sandwich."
-James Beard, Chef

Hot Sauce

Hot sauce is a catchall term for whatever you happen to have in your pantry. For most of us this is Tabasco but there are hundreds of sauces on the market. One Web site that I know of offers over a thousand different types. The type that you use is entirely dependent on your ability to stand the heat in the kitchen.

The heat of a sauce is measured in Scoville units, a scale that was invented by Wilbur L. Scoville in 1912. His based this on the number of parts of sugar water that it would take to dilute the extract of chilies to the point that there is a barely detectable burn. While this seems a bit obsessive for my taste, pretty much anything over 5,000 scoville units is hot (let alone the sauces that advertise themselves as being 10, 20 or 100 times that hot).

The recipes here use Tabasco because this is the most widely available sauce. Tabasco sauce is rated at 5,000 S.U.. This is equivalent to the heat of a habanero chili.

Tuna Melt

Servings = 6 | Serving size =1 open faced sandwich

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

The tuna salad keeps well for about 48 hours in the fridge but cooked sandwiches don’t keep well.

1	6 1/2 ounce can light tuna in water (drained)
1 small	shallot (minced)
1	rib celery (small dice)
2 Tbsp	low fat mayonnaise
1/8 tsp	hot sauce
	fresh ground black pepper (to taste)
6	slices whole wheat or gluten-free bread
1 medium	tomato (thinly sliced)
3 ounces	reduced fat cheese (swiss, cheddar or mozzarella) (grated)

Preheat the oven to 400° F.

Mix together the tuna, shallot, celery, mayonnaise, hot sauce and pepper.

Divide the tuna evenly between the 6 slices of bread. Top with the tomatoes and then the cheese.

Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve