Perhaps not an obvious flavour combination but it is an easy way to add variety to the trusty tinned tuna lunch. I had a bit of cream cheese left over from making a dessert and didn't want to waste it. Fresh herbs and a squeeze of lemon really brighten the flavours. Create your own combo for a rainy day lunch. Enjoy! Colleen
Preparation 5 minutes
Cooking 5 minutes
Serves 2
Ingredients - this is just a guide
2 slices of grainy bread - your choice
few tablespoons of cream cheese - softened
small tin tuna approx 200 gram - drained
selection of
sliced shallot
baby spinach leaves - sliced
herbs - Dill or mint or parsley or basil etc chopped
Salt and pepper, chilli flakes to taste - optional
some lemon zest and a squeeze of lemon juice
grated cheese for topping
sliced tomatoes
herbs for garnish
maybe some toasted flaked almonds or pine nuts
Method
Preheat grill
Toast bread slices (I usually pop in toaster whilst I mix the topping)
In a bowl, add the softened cream cheese then gently fold through the veggies and herbs
then the tuna chunks - I like to keep it with a bit of texture.
Season with a little salt, pepper or chilli flakes and a squeeze of lemon juice
Loosely spread the tuna mix over the toast
Sprinkle with some grated cheddar cheese and pop under the grill under hot and golden.
Serve with optional nuts, herb garnish and some sliced tomato.
Enjoy! Colleen
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