THE quintessential, quick fall lunch! Still fresh tasting, but with a bit of warmth! Protein-packed white albacore tuna with a burst of bright lemon and tangy, earthy dill, topped with a melted slice of cheddar, and all piled on top of fresh, crunchy lettuce! Serve this on a small, lightly toasted bagel – – and I’m one happy smilin’ girl! One of my most favorite fall lunches, that fills you up without feeling stuffed and packed with things our bodies need to give us energy and keep going while trying to adapt to the new darkness and cold days.
I still cannot seem to get used to the time change, though, and find myself wide awake by 4am. By 5, I’m wandering around the house, frustrated, turning all the lights on because it’s still very dark outside. So by lunchtime, I’m about half-starved! This sandwich fills the tummy without being too much, especially on a mini bagel or the new “Bagel Thins”. But I still enjoy it the simple way we had it as kids, too! Just on a piece of plain white toast and eaten with a knife and fork open-faced style! A nice slice of tomato is also very good on this under the cheese! You can also use regular american cheese, or try a slice of swiss, gouda, muenster, white cheddar, havarti, provolone, co-jack or even mozzarella for a nice change of pace.
A very good tuna salad that is my favorite and have quite often throughout the entire year. This is also a good party salad piled onto the ends of endive leaves and just topped with a small slice of tomato. Or stuffed into small tomatoes and served chilled or broiled with cheese on top. So I hope you enjoy the base recipe, adapt to the time change and weather better than I have, and have a wonderful day! 🙂
LEMON DILLED CHEDDAR TUNA MELTS
4 large or 6 small sandwiches
1 (12 oz.) can white albacore tuna, very well drained
2 tsp. lemon juice, fresh or concentrate, if using fresh you can add some finely chopped lemon zest, too (1 tsp.)
1/2 tsp. dried dill
1/2 cup real mayo, or more if needed
1/4 tsp. salt
a dash or 2 of coarse ground black pepper
4-6 slices cheddar cheese
4-6 toasted bagels, or 8-12 slices toast (or half as many if open-faced is desired)
crisp lettuce leaves
extra mayo for spreading
2 Tbl. finely chopped celery, optional
In medium bowl, mix first 6 ingredients well. Set aside.
Toast bagels or bread. Spread bottoms with a little extra mayo if wanted. Top with crunchy lettuce leaves. Pile on as much or little tuna salad as desired. Top with slices of cheddar. Run under the broiler until just melted. Top with top of bagels or toast, or enjoy open-faced.
*Add chopped celery to the tuna mixture if desired. I love it in there, but the hubs, not so much.