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Sunday, March 3, 2013

Tuna Melt Croissant Recipe

It's funny how some foods are just difficult to photograph prettily. I'd probably have to make an artificial model to get an attractive-looking picture of this stuff...

In any event, while it's not especially pretty to look at, it is delicious to eat. It is:

1/2 of a 185 gram (6.5 ounce) can brined tuna, drained*
1/2 tbs mayonnaise
1/4 tsp Dijon mustard
3 tbs shredded mature cheddar cheese
3 dashes cayenne pepper
3 dashes black pepper
1 dash Tabasco sauce
1 croissant, split open

*You can use tuna in water or tuna in oil instead, but you will then need to add additional salt to the recipe. Also -- I am American, I favor American measurements, but I created this recipe in the UK where 6.5 ounces is the standard size can of tuna. 5 ounce is more common in the USA -- I'd say use about half a 5-ounce can plus an extra spoonful of the tuna meat.

Combine everything but the croissant together in a bowl and stir together well. Apply this mixture to both the exposed halves of the croissant. Put the open-faced croissant pieces into the broiler for about 3 to 4 minutes -- ideally you want the tuna mixture to be hot and bubbly and the croissant to be a little toasted but not burning. 

And then you slap the croissant halves back together and serve it up.

Naturally, you can also make this in whatever other type of bread you like, but experiments have shown the croissant to be the winner for taste. 

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