If you can procure dolphin friendly pole and line caught skipjack or yellowfin tuna ( fishonline.org), you might enjoy this very filling sandwich (makes six, so I usually made a half recipe for three people, and that was plenty):
| 1 (7 oz) | can tuna |
| 1 tsp | lemon juice |
| 1/2 C | diced celery (or fennel, or even cucumber!) |
| 3 Tb | mayonnaise |
| (1) | Combine above ingredients (to make a simple tuna salad) |
|---|---|
| 4 Tb | butter (melted) |
| 12 slices | sandwich bread (about 10cm x 10cm) |
| 6 slices | cheese (or those fabricated “processed cheese” slices which are so convenient and melt so well) |
| (2) | Make sandwiches: Butter bread (melt the butter and brush on), spread half of the slices of bread with tuna salad, top each with cheese and another slice of bread. |
| 2 | eggs, beaten |
| 1/4 tsp | salt |
| 1 C | milk |
| (3) | Make a flan mixture (as for French toast, but without sugar) with the eggs, salt, and milk. |
| 2 Tb | butter |
| (4) | Dip sandwiches in above flan mixture and let the bread sponge up enough to get soggy, but not to fall apart. Lightly brown sandwiches in buttered skillet (long enough to cook the flan and melt the cheese), turning only once. |
From “The Complete American-Jewish Cookbook”.