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
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.