Kitchen sink tuna melt on sprouted grain and seed english muffin, low sodium pickle, and Yerba Matte Tea
For my tuna salad, I usually throw in whatever I can find, sans mayo. Today I had celery, tomatoes, kidney beans, onion, pickled jalapeño, and mustard. I topped it off with some sliced avocado, melted some shredded cheddar and jack cheese under the broiler and I was in business. Most importantly, I used Italian tonno canned in olive oil (which I drained before adding)…it is exceptional quality and really elevates a simple sandwich into something special.
