A mother-daughter conversation on food and cooking (mostly)

Sunday, September 28, 2008

Double-Decker Tuna Brie Melts

I used a few cans of solid white albacore to make a simple tuna salad: touch of mayo, tablespoon of minced fresh parsley, lemon juice, lots of black pepper. I put some of it in between whole wheat bread bread, which I then sauteed in a pan with a tiny bit of butter and olive oil.

Then I piled the rest of the tuna salad on top of the sandwiches, slapped some slices of cheap grocery store Brie on top, and broiled the sandwiches in the toaster oven.

We ate the sandwiches with carrot sticks, fresh mirasol chiles, and Yuengling. The meal reminded me of a childhood lunch fancied up and served for adult dinner.

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