THE LITTLE PAINTER tuna melt grilled cheese


Hey, remember when you're 5, and your days are about watching cartoons, and painting, wearing a plastic smock, while listening to Quarks and Quarks on Saturday afternoons? And a special occasion is when your parents make tuna salad sandwiches? My life is pretty entertaining, but sometimes I find myself thinking... those were the days.

I told myself I would start up painting again since I've been living in this giant studio loft. Maybe practiced my guitar more. No. I don't even really take photos anymore. SO maybe it's a good thing I'm moving on up and out of this place. Not really sure where I'll be living next week... life is a little up in the air at the moment. AT LEAST I HAVE MY SANDWICH BLOG.

I should mention... the reason the posts have been so sparse, I'm really not good at writing these. Let's all just get to what we're really here for... looking at sandwich #foodporn.

Here's what you need for the perfect Saturday afternoon tuna melt:
bread (Queen St Gluten Free Bakery white bean and millet seed)
wild organic tuna
heirloom cherry tomatoes
hot pepper
green onion
Manuka honey

Start with the cheese. You're going to want PLENTY of it. Half for the top, half for the bottom.

Then throw all the other ingredients in a bowl like so:

And mix.

Then it's ready for the sandwich.

Top with more cheese!

Now butter it up, and throw it in a pan.

Until it looks something like pure, golden-brown bliss:

Now chop, and eat each piece with two hands like you're 5, and they're tiny.

I tried to make this sandwich last longer than 5 minutes, and I think I failed.

It's got such a perfect harmony of flavours, with the tuna, the creamy cheese and mayo, against the spicy pepper, onion, heavy honey, tangy tomatoes, and finished off with the palette cleansing watery crunch of celery. 

Definitely a grown-up take on the classic. 

I want someone to make me another. 

Holler if you love tuna melts.

xx Emily

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