Tuesday Toast

Tuna mix served atop toasted wheat pitas & crispy seaweed.

This mix is a quick & delicious light dinner for Tuesdays – I usually take it easy on TuesdaysJ. Today was an exception though - Had a nice evening with college Friends later.

It goes great with a rich blonde beer. Try the Kristoffel – one of my all-time favorites.

Thought of the day – The difference between wild caught & farm raised tuna is overwhelming. As far as possible use wild caught for health & flavor.

As always – Love is the most important ingredient.

Ingredients

-          One can wild caught Tuna in water – 5 Oz.

-          4 Mini Pita Pockets cut to form 8 flats

-          8 dry seaweed squares

-          2 tbsp Sweet Relish

-          1.5 tsp Coleman’s Mustard

-          2 tbsp Lite Mayonnaise

-          8 Cherry Tomatoes

-          2 Green Onions

-          1 tsp Black Pepper

-          1 tsp Red Pepper

-          Olive oil

-          Sea Salt

Recipe

-          Open the tuna can & drain all the water.

-          Mix in a bowl - the tuna, relish, mustard, mayonnaise, tomatoes and onions to form a homogeneous mix.

-          Now add the red & black pepper and lightly mix again.

-          Dab the Pita with a bit of olive oil & sea salt. Lightly toast the pita – make sure they are no too crisp.

-          Now lay them on a flat plate & cover each with dry seaweed squares.

-          Top each seaweed covered pita with 2-3 tbsp of the tuna mix & serve immediately.

-     Makes 1 Big Daddy serving. Enjoy!