Ingredients
1 can tuna (6 oz chunk in water)
1 1/2 tsp light mayonaise
1/2 tsp sweet pickle relish
2 slice swiss cheese
2 slice low calorie whole wheat bread
1 tbsp light margerine
Method
Sources
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dataset
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Recipes1M
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Swiss precision pressure cooker — quiet, indicator valve, premium build
Tabletop raclette — melt cheese, grill vegetables, dinner party fun
Ceramic fondue pot with burner — cheese and chocolate fondue
Record your recipes and experiments — organized cooking journal
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Completely drain (press) tuna and flake. Place tuna, mayonaise and relish in bowl. Thoroughly mix. Lightly toast bread. Place enough Swiss cheese to thinly cover one slice of bread. Add the entire tuna mixture (this isn't a skimpy melt) to the bread slice. Pack it on. Place enough Swiss cheese on the second slice of bread to thinly cover. Place on tuna mix so the tuna is between cheese slices. Use enough margerine to lightly butter the top slice of bread. Place buttered side down in hot skillet. While first side is browning, use remaining margerine to butter the second slice of bread. Flip and brown until the bread is done and the cheese has melted on both sides. Serve with soup or salad.