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Recipe: Hawaiian Tuna Melt For Camp
Similar Categories: Hawaiian, Tuna, Melt, For, Camp
Hawaiian Tuna Melt
Makes 6 sandwiches
1 can (about 6 ounces) solid light tuna packed in olive oil, well- drained
and broken into large chunks
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 cup coarsely snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
6 English muffins, split in half
6 canned or fresh pineapple slices, patted dry
About 1/2 cup thin shredded cabbage (optional)
6 crisp-cooked bacon slices
6 slices Monterey Jack cheese (11/2 cups)
Camp tips: You'll need at least two cast iron or aluminum sandwich or pie
irons, available at some camping sporting goods stores. Consider making the
tuna salad ahead and putting it in a reseal able plastic bag and carrying it
in the cooler. Also cook bacon in advance; cut them in halves.
Make the tuna: Combine the tuna, mayonnaise, lemon juice, chives, parsley
and salt and pepper to taste.
Make the sandwiches: Heat sandwich irons in closed position in fire. Lightly
oil or butter outside of muffins. Divide the tuna mix ture among 3 muffin
halves. Top each with a pineapple slice, some cabbage, 2 bacon pieces, some
cheese, and a muffin half.
Toast the sandwiches: Place in sandwich irons, close and place over hot
coals for 2 to 3 minutes on each side, or until the cheese is bubbling and
the muffin exteriors are lightly speckled with brown. Remove from irons and
serve at once.
Makes 6 sandwiches
1 can (about 6 ounces) solid light tuna packed in olive oil, well- drained
and broken into large chunks
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 cup coarsely snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
6 English muffins, split in half
6 canned or fresh pineapple slices, patted dry
About 1/2 cup thin shredded cabbage (optional)
6 crisp-cooked bacon slices
6 slices Monterey Jack cheese (11/2 cups)
Camp tips: You'll need at least two cast iron or aluminum sandwich or pie
irons, available at some camping sporting goods stores. Consider making the
tuna salad ahead and putting it in a reseal able plastic bag and carrying it
in the cooler. Also cook bacon in advance; cut them in halves.
Make the tuna: Combine the tuna, mayonnaise, lemon juice, chives, parsley
and salt and pepper to taste.
Make the sandwiches: Heat sandwich irons in closed position in fire. Lightly
oil or butter outside of muffins. Divide the tuna mix ture among 3 muffin
halves. Top each with a pineapple slice, some cabbage, 2 bacon pieces, some
cheese, and a muffin half.
Toast the sandwiches: Place in sandwich irons, close and place over hot
coals for 2 to 3 minutes on each side, or until the cheese is bubbling and
the muffin exteriors are lightly speckled with brown. Remove from irons and
serve at once.
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