Ultimate Open Faced Tuna Melt!

Hallelujah! We have been blessed with a few days of hot hot weather!!! I guess I used to be really sun obsessed, but lately I haven’t had much desire to lay out and brown my skin! I don’t know what it is! Maybe the talk about too much sun exposure and its consequences have finally gotten to me? Or maybe I realize how easily I tan (basically when I stand outside) and I don’t want to be too brown these days? Or maybe because I lived in SF over the summer and my body doesn’t like blazing hot sun directly on it? Seems pretty far off from the days where I thought 110 degree days were normal growing up hahah. Anyway, I finally brought myself and a friend over the weekend to lay out on the beach in the late afternoon and it was nice and breezy. It felt nice as opposed to baking in the sun. My body loves warmer weather and quickly deteriorates when its semi ‘cold(er)’- it really has a knack for getting sick when the weather changes :(. Since it was cold and rainy the past few weeks, I have been sick for the past few weeks. I am totally back on the grind with this warm weather- and I have been craving fish. Tuna fish. Strange I know. I don’t even like canned tuna that much. But I was craving a tuna fish sandwich all week so I decided to make one. Mmmm was it goooooood. A lot of you liked it on Instagram too. It is so easy to like spice up a boring tuna fish sandwich! See below!

1 serving

1 slice of sourdough bread
1/2 avocado
1 can tuna
2 tbsp mayo
1 tsp capers
1 tbsp chopped red onion
1 slice cheddar cheese
dash of hot sauce (I used Cholula)
dash of black pepper
sprouts (optional)

1. In a small bowl, mix the tuna with the mayo, capers, red onion, hot sauce, black pepper.

2. Lightly toast the bread in a toaster.
3. Spread the avocado on the toast.

4. Add the tuna. If using sprouts, add it on top of the tuna. Top with a slice of cheddar cheese.

5. In a toaster oven, broil at 350 deg for about 3 min, or until cheese is melted. Serve!


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