Tuna Melt and Homemade Tomato Soup

And now for something non-running focused…

All too often, a restaurant tuna salad is made with gobs of mayo, loads of filler and very little flavor. In response to all those cheap, nasty deli melts, I offer this quick, easy homemade meal:

Tuna Melt with Avocado and Heirloom Tomato and Tomato Soup

Tuna Melt – inspired by this recipe from EatingWell.com

makes 2 large melts

2 cans chunk light tuna, drained and flaked
1.5 T. light mayo
1 T. pickle relish, or sliced sandwich pickles
healthy dose of Tobasco sauce
salt and pepper to taste
1/2 ripe avocado, thinly sliced
1 heirloom tomato, thinly sliced
3 oz. sharp cheddar cheese
2 thick-cut slices of sourdough bread
1 T. extra virgin olive oil

1. Turn on broiler.

2. Mix tuna, mayo, relish, salt, pepper and Tobasco together in a medium bowl.

3. Drizzle bread with olive oil and place and toast in toaster oven for 4-5 minutes, until crispy.

4. Spoon tuna salad onto bread and press to secure. Add avocado slices, then tomato slices.

5. Place grated, sliced or chunked cheddar cheese on top, enough to cover.

6. Place sandwich under broiler unti cheese melts and becomes bubbly, 3-5 minutes.

Serve immediately.

Homemade Tomato Soup

makes 2-3 servings

1 can Progresso Tomato and Basil soup, or other basic tomato soup (19 oz. total)
1 large beefsteak or heirloom tomato, coarsely chopped and seeded
1/2 large yellow onion, diced
2 large garlic cloves, diced
1 T. extra virgin olive oil
salt and pepper to taste

1. Heat soup over low heat. Do not boil.

2. Heat olive oil over medium-high heat in small saute pan and add onion and garlic when hot. Cook until onions are translucent (5-7 minutes). Add salt and pepper to taste.

3. Add onions, garlic and chopped tomato to warmed soup and allow to simmer until ready to serve.

4. Garnish with fresh black pepper and avocado slivers (optional).

Enjoy!

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