February 19, 2009
During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!
2 (6 oz) cans water packed tuna, drained
1/4 – 1/2 c mayonnaise
1/2 tsp mustard
2 Tbsp sweet pickle relish (or dill)
8 slices GF sandwich bread
4 slices of Monterey Jack Cheese
Cooking Directions: Mix tuna, mayonnaise, mustard and pickle relish together. (Adjust the amount of mayonnaise to your desired level of creaminess). Top 4 slices of bread with tuna salad and a slice of cheese. Place the sandwich under the broiler for a few minutes to melt the cheese, and then top with the remaining slices of bread.
Serving Suggestions: Potato chips and Carrot Apple Salad (2 grated carrots and 2 grated/chopped apples mixed with mayonnaise to taste).
If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.