Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 1, 2020

Everything Tuna Melt


I didn’t think it would be possible, but tuna melts just got better!  And all I did differently was use a freshly baked everything bagel from the Sweet Spot instead of bread.

While the bagel halves are toasting, combine a can of drained tuna fish with a finely chopped scallion, a tablespoon of relish, banana peppers, or capers, and any of the everything bits that may have fallen off the bagels. 

Stir in some mayo then salt and pepper to taste.  Spread the tuna evenly on the toasted bagel halves, then cover each with some thinly sliced or shredded Vermont cheddar.  Put back in the toaster and get ready, because in about four minutes you’ll be savoring one of the best stick-season treats ever.

Just another reminder of how lucky are we to be living alongside so many passionate food producers.

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