Ahhh, tuna, how I’ve missed you!
Not the real seafood version, of course – it’s been much too
long for me to even remember it all that well.
But for years now, ever since Tuno left the grocery-store shelves, we’ve
gone without a vegetarian version. Until
now.
While surfing around the Web last week, I stumbled upon an
announcement that Sophie’s Kitchen had released a new “Vegan Toona,” and I made
sure to stop by Whole Foods on my way home from work earlier this week to pick
up several cans to try. I immediately
knew which recipe I would start with: Tuna Melts!
To be perfectly honest, to call this recipe a recipe is a bit of a stretch given how
easy this is to put together. Especially
when you get your Toona seasoned, as I did (I selected the Black Pepper
seasoning for this go-round). But bear
with me here. You’ll enjoy it, I
promise.
LeeLee and I sure did – by the end of dinner, not a single Toona
melt remained, and the pot of peas was depleted as well. I’ll trade a lack of leftovers for a tasty
dinner any day!
VEGAN “TUNA” MELTS
Serves two
What you’ll need:
4 English muffins, sliced in half
1 can vegan tuna (I used Sophie’s Kitchen’s Vegan Toona)
4 slices of cheese, each cut in half (I used Daiya Swiss
slices)
What to do:
Lay out each muffin slice on a baking sheet. Atop each slice, place a spoonful or two of
the tuna, spreading it out to cover the surface. Next, place half a slice of cheese on each
muffin half.
Bake at 350 degrees for 15 minutes, or until the cheese has
melted and the muffins are crispy.
Enjoy!
:)
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