Every Friday during Lent I scramble for a great alternative to our usual meat filled lunches. Usually I have a salad with grilled chicken and I make the kids a sandwich, leftovers, etc. But in an effort to stick with meatless meals I turn to fish to make sure my kids are getting the protein they need.
I’ve recently been really lucky with my garden and have a great supply of celery, green onions, and cilantro. So I’ve tried to find various ways to use them up. I started to think of what cuisines uses these different ingredients and how and immediately I thought of Indian food. So I grabbed some curry powder, picked some veggies from the garden, and started mixing.
What I ended up with was a delicious dish that is sure to make any boring lunch into a great one. The kids even enjoyed it and split one amongst themselves. They were even more excited about the fact that we used the veggies from our garden to make the sandwich.
Curry Tuna Melt
- 4 slices of Sourdough
- 2 ounces/4 thin slices of cheddar cheese
- 1 can tuna
- 1/3 cup light mayo
- 1 stalk celery, diced
- 1 tablespoon diced green onion
- 2 teaspoons curry powder
- 1/2 teaspoon garlic powder
- salt & pepper
Mix tuna, mayo, celery, onion, and spices together. Set aside.
Place cheddar on bread and toast in toaster oven until melted (I just set the toaster oven to almost dark toast).
Spread tuna mixture evenly onto two slices of cheesy bread and top with another piece of cheesy bread. Cut each sandwich in half and enjoy!