The Cultured Cook » monterey jack cheese http://theculturedcook.com ...we can all be knowledgeable nibblers... Sat, 11 Feb 2012 23:28:14 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 A Twenty-First Century Tuna Melt http://theculturedcook.com/2008/10/a-twenty-first-century-tuna-melt/ http://theculturedcook.com/2008/10/a-twenty-first-century-tuna-melt/#comments Thu, 30 Oct 2008 21:32:46 +0000 Lisa http://theculturedcook.com/?p=370 In the time it takes for the oven to preheat, you can assemble this savory, satisfying lunch. The creamy Monterey Jack cheese is a wonderful counterpart to the tangy tuna-and-pickles mixture. One can of tuna was enough for an easy lunch again the next day!

Preheat oven to 350 degrees F.

Mix together:
1 6-oz. can of tuna
2-3 dill pickles, chopped (or use pickle relish)
1 T. red onion, minced
1 tsp. German-style or Dijon-style mustard
salt & pepper

Cut a large (ten-inch) whole-wheat pita in half and top with the tuna mixture. (The other half can be saved to use the next day.) Slice a tomato (Roma is best) and arrange atop the tuna. Sprinkle with grated Monterey Jack cheese.

Bake for ten minutes.

Enjoy!

Tuna Melt with Tomato & Monterey Jack Cheese

Tuna Melt with Tomato & Monterey Jack Cheese

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