One of my favorite lunch memories is coming home from church and my mom making tuna melts. They are a core memory and one of my favorite ways to indulge my love of tuna. Promise I’m not a cat! The toasty, crusty bread, warm and gooey cheese and the tang of the tuna had me wolfing those puppies down before the rest of the family joined the lunch table! Most of the time Mom would make them on English muffins (still my favorite way to eat them) open faced, but once in a while she’s use plain old Italian bread. Each way is delish. I’ve adapted the tuna salad as I’ve gotten older and my tastes have changed, but this is still faithful to those long ago Sunday afternoons.

Recipe

• 2 cans of tuna
• 1/2 onion diced
• 1/2 carrot diced
• 1 celery stalk diced
• 2 TBS capers
• 2 TBS caper juice
• 1/4 cup parmesan cheese
• pepper to taste

Drain the tuna and add to a bowl. Mix together the ingredients until well combined. Let sit for 15-20 minute so the flavors really have a chance to melt together (see what I did there?!) Once you’re ready to dig in, you can top a salad, make a sandwich, or…my favorite…grab an English muffin, some cheese and pop it in the toaster until nice and gooey!

Bon Appetit!