Cheesy Tuna Melt with Lemony Arugula

What’s better than a cheesy warm tuna melt - one that is topped with lemony arugula. The perfect quick lunch for those busy weekdays.


Happy Monday Everybody! How is it that the weekend always flies by so fast - I think this weekend it’s only fair to blame daylight savings right? For some reason that 1 little hour seems to really throw everything off. But on a more positive note, this was one of the first weekends in what seems like forever where it didn't rain in LA and we actually were able to get outside and enjoy the sunshine!

So not that we're back to the usual weekday grind I figure it’s also time to get on track with meal planning - in particular lunches. When I think of one of my favourite lunches I think back to when I was working downtown Calgary and would frequent Sunterra. Now, anyone that lives in YYC understands how great Sunterra is, literally every city needs a market like it.

The best part about it is all of the pre-made meal options - you can literally get a salmon salad, meatloaf, rotisserie chicken or my personal fav - a tuna melt.

Now, the tuna melt at Sunterra is an actually sandwich pressed in a panini press which I do love, but I felt like switching things up today with an open-faced sandwich and some crunchy, peppery arugula to top it all off. In my opinion, sandwiches are always better with a fresh element - that being said not only sandwiches - everything is better with a little crunch!


prep time 10 minutes

cook time 3 minutes

total time 13 minutes

servings 4


2 cans chunked white tuna in water

1 celery stalk finely chopped

1 green onion finely chopped

1/4 cup mayo

1 - 1 1/2 tbsp prepared horseradish

salt + pepper

2 tsp lemon juice

1 1/2 cup arugula

1/2 tsp olive oil

sourdough loaf or baguette

8 slices cheddar cheese


In a medium-sized bowl add drained tuna, celery, onion, mayo, horseradish and 1 tsp of lemon juice. Stir until well combined and season to taste with salt + pepper.

Thinly slice the bread into 1/2 - 3/4 inch thick pieces. Lay on a baking sheet and cover with one slice of cheddar cheese. Broil for 2-3 minutes or until cheese is bubbly.

In a small bowl combine arugula, 1 tsp lemon juice and olive oil - toss to coat.

To assemble top your cheesy bread with a good amount of tuna then finish with arugula and salt + pepper. Serve immediately.


Mushroom Gnocchi

This Mushroom Gnocchi is a hearty meat-free option for those cold winter nights - and it comes together all in only 30 minutes.


Yesterday was the most beautiful day here in Calgary. It was warm and the sun was shining, but it was sooo windy which only means one thing, something is about to blow in……..

We are heading to the mountains later on today and they are supposed to get a bunch of snow, so I have been dreaming about the hearty mushroom gnocchi. If you're like me you want warm and hearty food when it gets cold but don’t always have hours to work on developing those flavours then you are in luck with this one!

This gnocchi is full of flavour and tastes meaty with the addition of portobello mushrooms. If you want to make this full vegetarian swap the chicken stock for mushroom or vegetable stock and still enjoy all the flavours of this quick and easy weeknight dinner.


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4 people


2 tbsp butter

1 tbsp olive oil

2 portabella mushrooms

4 white mushrooms

6 cremini mushrooms

1 shallot

4 cups chopped arugula

1 tbsp dried sage

4 cups chicken stock

1 kg portato gnocchi

salt + pepper to taste

truffle oil - optional


In a large frying pan add butter and olive oil and allow butter to melt. Add in finely chopped shallots and allow to soften for 2-3 minutes. Add in roughly chopped mushrooms and sauté until mushrooms are soft and beginning to brown - approx. 5 minutes.

To your frying pan add sage and chicken stock and bring to a boil. Simmer for 10 minutes or until the stock has reduced by half.

Add in gnocchi and arugula and allow to cook 5 minutes or until gnocchi is tender. Season with salt + pepper to taste. Drizzle with truffle oil and serve.