I learned a lot about myself on my backpacking trip a few weeks ago. I also learned a lot about my weird misconceptions of canned and pouched meat and seafood. One night our camp crew made the most delicious Thai curry chicken with canned chicken- it tasted better than some of chicken dishes I make on the regular, how awesome is that? Moreover, lemon pepper pouch tuna became my best friend– such an easy and flavorful snack packed full of protein for day hikes. I was skeptical when Bill brought me to the canned seafood isle in our local grocery store, but boy am I glad he broke me of my can ban, because I wouldn’t have been inspired to make these fantastic tuna melts!
1/3 cup chopped celery
12 oz tuna, drained and flaked
1/2 onion, chopped
2 Tbsp mayo
lemon pepper seasoning and black pepper, to taste
1/3 cup cheddar cheese, shredded, divided
2 Tbsp butter
4 slices of Sourdough Bread
Preheat oven to 350° F. Combine the first five ingredients and half of the cheddar cheese in a bowl; set aside.
Spread butter over one side of each slice of bread. Spread tuna mixture on bottom slices of bread; sprinkle the remaining cheddar cheese, top with second slice of bread.
Wrap sandwich in foil. Bake for 15 minutes or until the cheese is melted.