This is one of our favorite weekend lunches! It makes a great dinner too paired with a nice warm bowl of homemade soup. If you’re not a fan of tuna, or want a delicious change of pace, simply substitute the tuna for chicken or salmon. YUM!
Ingredients
- 2 (5-6 ounces) cans albacore tuna, drained and flaked
- 1/4 cup finely diced organic celery (about 1 stalk)
- 1 tbsp finely diced organic green onion (about 2 green onions)
- 1/3 cup mayonnaise
- 1/4 tsp dried oregano
- Sea salt and freshly ground black pepper to taste
- 4 slices of sprouted (or GF) bread, lightly toasted
- 8 slices organic plum tomato
- 4 slices raw milk cheddar cheese
Instructions
- Lightly toast bread. Meanwhile, in a medium bowl, stir together the tuna, celery, green onion, mayonnaise, and oregano until well combined. Add salt and pepper to taste.
- Preheat broiler. Place bread on a baking sheet. Spread 1/4 of the tuna salad onto each slice and top with two tomato slices and sliced raw cheese.
- Broil until the cheese is melted, about 3-4 minutes.
- Serve hot-outta-the-oven! Mmm!
