For Tuna Salad:
- 2 cans tuna (don't use the kind in oil if possible)
- 1 tomato
- Cheddar or swiss cheese
- 2 spoonfuls mayonnaise
- Salt and pepper
- 1 red onion
- Dijon mustard
Open and drain tuna, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine.
Options: add dill weed, marjoram, some chopped red pepper, or green onions to salad. Sprinkle top of cheese with Lawry's salt and or chopped parsley.
For Chicken Salad:
- 1 can chicken (you can also use fresh from a rotisserie, about 2 cups, 3 handfuls)
- 1 tomato
- Cheddar or swiss cheese
- 2 spoonfuls mayonnaise
- Salt and pepper
- 1 red onion
- Dijon mustard
Open and drain chicken, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, 1/2 spoonful dijon mustard and stir to combine.
Options: Add chopped pecans or almonds, chopped grapes, or chopped celery.
For Crab Salad:
- 1 can refrigerated or fresh crab (the Geisha can be used if necessary)
- 1 tomato
- Cheddar or swiss cheese
- 2 spoonfuls mayonnaise
- Salt and pepper
- 1 red onion
- Dijon mustard
- Worcestershire sauce
Open and drain crab, place in bowl and use fork to break apart big pieces. Add 2 spoonfuls of mayonnaise or just enough to make a creamy paste. Sprinkle with salt and pepper, add 1/2 handful finely chopped red onion, a splash of worcestershire sauce, 1/2 spoonful dijon mustard and stir to combine.
Options: use green onions instead of red, add finely chopped apple, add celery salt, or garlic salt.
To Make Melts:
Toast bread and cover with tuna salad. Add 2 slices of thinly cut tomato and cover with cheese. Place on baking sheet and put under broiler for 1 minute or until cheese just browns. Serve hot.
© 2009 Cooking for Dads