Makes 8 open-faced sandwiches. Adapted by LSU School of Human Ecology from a cooks.com recipe.
4 (61/2-oz.) cans tuna, drained
1 cup finely chopped onion
1 cup tofu mayonnaise (see recipe) or salad dressing
8 tbls. chopped, seeded cucumber
1 tsp. dill weed
8 English muffins, split and toasted
16 tomato slices
16 ozs. (8 slices) Cheddar cheese
1. In medium bowl, combine tuna, onion, mayonnaise, cucumber and dill weed. Spread each muffin half with 1⁄8 of mixture. top each with tomato slice.
2. Place on broiler pan or ungreased cookie sheet; broil 4 to 6 inches from heat for 4 to 5 minutes or until tomato is hot.
3. Top each with a cheese slice. Broil 1 to 2 minutes or until cheese melts. Cut each muffin into fourths for serving.
10 ozs. silken tofu
1 or 2 small garlic cloves, minced or mashed
1 or 2 tbls. cider vinegar or lemon juice
1/2 tsp. salt
1 tsp. dry mustard, or to taste
Place all ingredients in a blender and whip until smooth. May need to do this in two batches.
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