Ingredients
1 can (6 Oz. Can) Tuna
3 Tablespoons Mayonnaise
1 pinch Salt
1 pinch Pepper
6 slices Bread
6 slices Cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Beloved Chinese food blog's cookbook — authentic family recipes
Record your recipes and experiments — organized cooking journal
Magnetic kitchen board — recipes, shopping lists, meal planning
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Mix up the tuna and mayo (try it out, some like it smooth, others like it chunky). Season with salt and pepper. Lay out the slices of bread on a cookie sheet. Spread the tuna mixture on the bread. Add a slice of cheese to each one. Throw in the oven on broil for about 5 minutes until the cheese is just starting to turn brown. Take out and let cool. Serve with a bowl of soup. Instant lunch in less than 15 minutes. When I first told a friend of mine about that recipe, she thought that cooking mayo was bad for you, but it does not turn bad. It is not being cooked. You are only putting the sandwiches in long enough to melt the cheese and toast the bread. If you would like to make a can of tuna go further, my father used to chop up celery and onions and throw them in with the mayo and tuna. Add some garlic salt and salt and pepper and away you go. It should make 6 sandwiches from one 6-ounce can of tuna. Use the same method for egg salad sandwiches. 6 eggs should make 6 or 7 sandwiches. Mix it up even more by trying different varieties of cheese, adding chopped pickles instead of celery, and whatever you think goes with it. Half the fun of making recipes is trying new taste sensations. Give it a go!