Enter By the Narrow Gate

“BAM! Pick it up a notch.”

Thanks for that awesome intro Emeril. Today for lunch I had a delicious Tuna Melt from my favorite bagel place. I thought this might be a good time to enlighten those kiddies out there about to hit the college scene, on how to make your very own Tuna Melt.

Feel free to mass make this recipe, I mean you do need to eat breakfast, lunch, and dinner for the next week right? You think I’m joking, but seriously make everything in huge quantities that will last you a week at least.

Ingredients:

• Multiple cans of Tuna. I prefer the ones in water versus oil. (Deal ALERT: Costco sells like 12 cans in one package for a good deal, remember MASS production is key.)
• One jar of sweet pickle relish. (If you are a master chef, make your own relish with sweet gerkins. Now we’re cookin’ boys and girls.)
• Mayonnaise. (If you want to ensure the freshman 15 use REAL mayonnaise not the low-fat pansy stuff.)
• Sharp Cheddar cheese. Feel free to mix different cheeses for a variety of tastes through your week. (Helps to last on this stuff the needed 3x a day.)
• Bagels or Texas Toast
• Bonus taste: add a dash of ranch salad dressing. For real, its tizzight.

Instructions:

1. Drain the tuna……….ALL of it. Drain that junx as much as you can, it’ll help the texture at the end.
2. Mix in a substantial amount of mayonnaise and the dash of ranch. Use just enough to cover most of the tuna well.
3. Throw in the relish, mix as much in as your liking. This adds texture and taste, use the juice too.
4. Toast the bagel or texas toast. Heat up the oven to 350 degrees F.
5. Put a layer of the mix on the pretoasted bagel and add the cheese. Thicker the better with the cheese in my opinion.
6. Cook for about 15-20 minutes. Cheese should be bubbly.
7. Serve with pretzels or better yet Cool Ranch Doritos.

I hope this recipe makes its way to your kitchen and then your stomach. Its helped me out of a few all nighters in my day. Mix it well and let it sit in the fridge for a day to make it nice and tender! Keep refrigerated once its all made.