I had such success with my Grown Up Tuna Melt that I decided to try a new variation. This one is a bit less quirky, but the artichokes give it a Mediterranean taste that sets it apart from other tuna salads. I diverged from the recipe a bit by using lemon zest with pepper (vs. lemon pepper) and by using gouda instead of the pre-grated Mexican blend. It's the lemon zest that really made a big difference. Anytime a sandwich is heated, it suddenly takes on a heavier quality to me. I don't hate it (in fact, I almost always prefer panini style), but I still feel overly stuffed after eating a heated sandwich vs. a cold one. It doesn't matter that the ingredients are exactly the same. Calories haven't changed a bit, it's just served warm. What can I say, it messes with my head a bit. But the adjectives people always use to describe lemon are "bright" and "zingy". Those adjectives are the opposite of heavy so adding the zest makes this tuna melt feel a bit lighter. The open faced nature of the sandwich doesn't hurt, either.
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