The tuna connection
Date 10/30/2003 6:00 AM | Topic: Opinion I used to call the following recipe "Erika's Amazing Tuna Melt," but it never sounded quite right because it did not fully describe how tasty or satisfying this dish is. Then, this fall, when I was about to run to the Caf to grab a quick lunch, the Semisonic song "Completely Pleased" played on my stereo. Although I did not shout "eureka" I knew I had it, the perfect descriptor for this simple creation. So, if you decide to make this delicious melt, just imagine it crooning "Completely Pleased" in your ear, and you too will understand its magnificence.
Erika's Completely Pleasing Tuna MeltFrom the deli bar:
. 2 slices of bread (your choice, but I recommend potato bread)
. 2 tomato slices
. 1 slice of cheese (I prefer Muenster)
From the salad bar:
. Green peppers, Mushrooms, Chunk tuna
From the condiment bar:
. Miracle Whip
. Mustard
Directions: Mix the Miracle Whip, mustard, and tuna together until you get the consistency you prefer. If you don't feel like making your own tuna salad, just use what the deli bar has set out. Spread the tuna salad on one piece of bread. Place the tomato slices on top of the tuna and then layer the green peppers and mushrooms. Top it off with your slice of cheese. Place the sandwich in a George Foreman grill (located near the toasters) until the bread is crisp and the cheese is melted.
The only danger with this recipe is that when you put the sandwich in the grill you need to be certain that nothing falls out and burns because you want your sandwich to melt, not smoke. This sandwich has it all-carbohydrates, protein, dairy and vegetables. Just add some fruit or a bowl of soup and you have a perfect light meal.
Erika Strandjord
Caf gourmet
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