| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Emlive03 | 4 | servings | |
INGREDIENTS
| 1 | Tuna steak – (12 oz); poached | |
| 1/2 | c | Minced yellow onions |
| 3 | Hard-boiled eggs; chopped | |
| 1 | ts | Minced garlic |
| 1 | tb | Sweet pickle relish |
| 1/4 | c | Mayonnaise -; (to 1/2 cup) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 8 | sl | White bread; toasted |
| 4 | sl | Medium Cheddar cheese -; (1 oz ea) |
| 4 | sl | Creole tomatoes -; (ea 1/2" thk) |
| 1 | Avocado | |
| 2 | c | Cole slaw; purchased or home-made |
| 4 | Bags Zap's Potato Chips | |
| 4 | Pickle spears |
INSTRUCTIONS
Preheat the oven to 400 degrees. Crumble the tuna into a mixing bowl. Add the onions, eggs, garlic, and relish. Mix thoroughly. Season the mixture with salt and pepper. Stir in enough mayonnaise to moisten the salad and according to taste. Reseason the salad with salt and pepper. Spread a quarter of the salad over each of four pieces of bread and place on a baking sheet. Top each salad with a piece of cheese. Place the sheet in the oven and cook for a couple of minutes or until the cheese melts. Season the tomato slices with salt and pepper. Peel and remove the pit from the avocado. Slice the avocado into 1/4-inch slices. Season the avocado with salt and pepper. Top the melted cheese with the tomatoes, avocados and remaining slices of toasted bread. Place each sandwich on a plate and cut in half. Garnish the sandwiches with the cole slaw, chips, and pickles. This recipe yields 4 Blue-Plate Lunch Specials. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-11-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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