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Chef Tim Says....



Recipe in Pictures

Tuna Melt

When I was growing up this was a pretty common meal in the South. The versions I ate as a kid didn't have sliced tomato, but when I went to New Jersey as a teen I had my first Tuna Melt with tomato, and in spite of my Southern upbringing, this is the way it should be. The tomato adds some moisture and sweetness that just completes the sandwich.

Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.

The choice of cheese is up to you. I've had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.

Here's the detailed recipe for the Three Bean Salad (and here's the GERD Friendly Tuna Melt recipe). You can print the recipe by clicking the print icon at the top of the right-hand column to open a new window without the images, then use your browser's "Print" function.