Wednesday, June 1, 2011

TASTE-TEST plus TUNA MELT RECIPE

On my last trip to Whole Foods I saw some new gluten-free crackers that I hadn't seen before.  They are called Edward & Sons' Exotic Rice Toast.  They come in a few different flavors.  I got the Jasmine Rice & Spring Onion, and the Purple Rice & Black Sesame.  I was quite pleased with the crisp texture and subtle seasoning.  These are a perfect base for fancy spreads and hors d'oeuvres.  I enjoyed them with hummus and a tomato and artichoke bruschetta spread.  For more information about this company and it's products, go to www.edwardandsons.com

Next up is a twist on the classic Tuna Melt.  Hope you like it!

Tuna Melt Tacos

Ingredients:
1 can of tuna, drained
1/4 c. organic mayo
1 tsp. red wine vinegar
1 green onion, minced
salt and pepper to taste
1/8 tsp. mustard seeds, crushed
1/2 c. shredded cheddar cheese (I used dairy free rice cheese)
4 thin slices of a Roma tomato
1/2 small avocado, sliced thin
2 (6") corn tortillas
Nonstick spray

Directions:  Heat oven to 400 degrees.  In a small bowl, combine tuna, mayo, red wine vinegar, green onion, salt and pepper and mustard seed.  Set aside.  Place 2 tortillas on a cookie sheet and spray both sides with nonstick spray.  Place in broiler for 1 minute.  Remove and flip over tortillas.  Sprinkle a little cheese on each tortilla, reserving 1/8 c. for later.  Next, spread tuna mix evenly on each tortilla.  Top each with 2 tomato slices.  Sprinkle on the reserved cheese.  Return the cookie sheet to the broiler and cook for 2 1/2 to 3 minutes.  Place tortillas on a plate, divide the sliced avocado evenly between them and fold up into a taco shape.  Secure with a toothpick to retain shape.  Serve!

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