Monday, April 25, 2011

Open Faced Tuna and Caper Sammy's

Wow!  I've really been slacking with the blogging lately :(  Sorry....but you know when you just don't feel up to cooking and your job takes over?  Well, it's been that kind of month.  Even those of us who love to cook sometimes feel un-inspired or want to eat out every night of the week! ;)  You can't blame me, can you?  We all need a break sometimes.

But!  I'm back.  With an easy spring time lunch that you'll love.  Well, that you'll love if you love a good tuna sammy!  If you hate tuna, this post isn't for you.  I love open faced sandwiches and I love this tuna and caper sandwich on toasted multi-grain bread with oooey-gooey melted gruyere.  The capers give it a salty flavor that replaces traditional pickle relish or pickle juice that your grandma probably puts in her tuna salad.  And the crunchy wheat bread gives it great texture against the creamy cheese and tart tuna salad.

Yum!  You have to try this one out on a rainy spring day with some warm soup.  You'll love it! :)

Housepitalities Open Faced Tuna and Caper Sammy's
(serves 4)

-1 can of HIGH QUALITY Tuna (filet) in water
-2 tablespoons Capers & 1 teaspoon Caper juice from the jar
-Half of a Red Onion, finely diced
-2 tablespoons Mayo
-1 teaspoon Garlic Powder
-Salt and Pepper to taste
-4 large slices of Multi-Grain Bread
-1/2 cup freshly grated Gruyere Cheese

Toast slices of bread on low broil with a little drizzle of olive oil. Drain tuna of all water and add Capers, Caper juice, Onion, Mayo and seasonings.  Mix well and slather on pre-toasted bread.  Top with Gruyere and broil for about 3 minutes or so, or until cheese is melted.  I like to spread a little bit of grainy mustard on top of mine, but that's optional ;)

ENJOY!  Happy spring.....


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