Recipe: Tuna melt brightens a winter day

This tuna melt updates the traditional recipe by substituting pepper jack cheese and adding some chopped red and green peppers. The bread in this photo is my favorite, a homemade gluten-free dark bread (click here for a video on how to make it from the Bob’s Red Mill mix). For those who can eat wheat, rye and pumpernickel taste great.

Ingredients & Directions - Makes four sandwiches

2 cans white albacore tuna, drained
1/2 C mayo
1 T red wine vinegar
3 stalks celery, diced
1/2 Vidalia onion, peeled and diced
1/2 red pepper, diced
1/2 green pepper, diced
1/4 C ripe olives, drained and diced
6 slices pepper jack cheese
4 slices rye or pumpernickel bread
Paprika
Pickle slices

Add celery, onion, peppers and olives to tuna. Add mayo and red wine vinegar and mix well. Mound the tuna salad onto the sliced bread and cover with cheese. Trim the cheese slices to cover the top of the tuna salad or shred it for easy placement. Place sandwiches under the broiler until the top of the cheese begins to bubble and brown. Sprinkle with paprika and garnish with pickles.