The Very Best Of Emeril


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Flo's Tuna Melt  
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Tuna steak − (12 oz); poached  
/2 Cup Minced yellow onions  
Hard−boiled eggs; chopped  
Teaspoon Minced garlic  
Tablespoon Sweet pickle relish  
/4 Cup Mayonnaise −; (to 1/2 cup)  
Salt; to taste  
Freshly−ground black pepper; to taste  
8
4
4
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2
4
4
2
Slice White bread; toasted  
Slice Medium Cheddar cheese −; (1 oz ea)  
Slice Creole tomatoes −; (ea 1/2" thk)  
Avocado  
Cup Cole slaw; purchased or home−made  
Bags Zap's Potato Chips  
Pickle spears  
1/2 Fat; 0 Other Carbohydrates  
Preheat the oven to 400 degrees. Crumble the tuna into a mixing bowl. Add  
the onions, eggs, garlic, and relish. Mix thoroughly. Season the mixture  
with salt and pepper. Stir in enough mayonnaise to moisten the salad and  
according to taste. Reseason the salad with salt and pepper. Spread a  
quarter of the salad over each of four pieces of bread and place on a baking  
sheet. Top each salad with a piece of cheese. Place the sheet in the oven  
and cook for a couple of minutes or until the cheese melts. Season the  
tomato slices with salt and pepper. Peel and remove the pit from the  
avocado. Slice the avocado into 1/4−inch slices. Season the avocado with  
salt and pepper. Top the melted cheese with the tomatoes, avocados and  
remaining slices of toasted bread. Place each sandwich on a plate and cut in  
half. Garnish the sandwiches with the cole slaw, chips, and pickles. This  
recipe yields 4 Blue−Plate Lunch Specials.  
Flo's Tuna Melt  
256  


Page
282 283 284 285 286

Quick Jump
1 176 352 527 703