Recipe courtesy of Andrea / @hold_the_olives

  • Cook your favorite macaroni and cheese, and set aside to cool.
  • If using peas, steam for 3 minutes and set aside to cool.
  • Add plant-based tuna, lemon juice, red onion, malt vinegar, dill and dry seasonings to taste to a small food processor. Pulse lightly to mix evenly, being sure not to pulverize.
  • Combine mayonnaise, mustard and green onion in a large mixing bowl.
  • Carefully fold in plant-based tuna mixture, 1 cup prepared macaroni and cheese, peas, and a sprinkle of nutritional yeast. Texture should be thick. (It will thin out when heated and grilled).
  • To make the melt, spread butter on two slices of sourdough and place butter-side down on a warmed oven-safe skillet, such as cast iron.
  • Place a slice of cheese on each bread.
  • Cook on low, slowly melting the cheese without burning bread.
  • Using a large serving spoon, pile plant-based tuna mixture on one slice of bread, and place entire skillet under a broiler. Broil for 3-4 minutes, until cheese is bubbly and plant-based tuna mixture is warmed through.
  • Remove skillet from oven and set over high heat. Place the bread slice with the cheese only on top to create a sandwich. Press sandwich down firmly, folding anything that squished out of sides back into the sandwich with a spatula.
  • Plate and let cool 1-2 minutes before slicing.

 

Mac & Cheese

Tuna Casserole Melt

  • Preparation10 minutes
  • Cook Time 20 minutes
  • Serves 1

INgredients

  • 1 box plant-based macaroni and cheese
  • ¼ cup frozen peas, optional
  • 1 pouch Good Catch® Naked in Water Plant-Based Tuna
  • ¼ teaspoon lemon juice
  • Chopped red onion, to your taste
  • 2-3 dashes malt vinegar
  • 1 sprig fresh dill, finely chopped
  • Salt, pepper, Italian seasoning, garlic powder and Old Bay seasoning, to taste
  • 2 tablespoons plant-based mayonnaise
  • Dash spicy mustard
  • Chopped green onion, optional
  • Nutritional yeast
  • Plant-based butter
  • 2 slices thick sourdough bread
  • 2 slices plant-based cheese

Instructions

Recipe courtesy of Andrea / @hold_the_olives

  • Cook your favorite macaroni and cheese, and set aside to cool.
  • If using peas, steam for 3 minutes and set aside to cool.
  • Add plant-based tuna, lemon juice, red onion, malt vinegar, dill and dry seasonings to taste to a small food processor. Pulse lightly to mix evenly, being sure not to pulverize.
  • Combine mayonnaise, mustard and green onion in a large mixing bowl.
  • Carefully fold in plant-based tuna mixture, 1 cup prepared macaroni and cheese, peas, and a sprinkle of nutritional yeast. Texture should be thick. (It will thin out when heated and grilled).
  • To make the melt, spread butter on two slices of sourdough and place butter-side down on a warmed oven-safe skillet, such as cast iron.
  • Place a slice of cheese on each bread.
  • Cook on low, slowly melting the cheese without burning bread.
  • Using a large serving spoon, pile plant-based tuna mixture on one slice of bread, and place entire skillet under a broiler. Broil for 3-4 minutes, until cheese is bubbly and plant-based tuna mixture is warmed through.
  • Remove skillet from oven and set over high heat. Place the bread slice with the cheese only on top to create a sandwich. Press sandwich down firmly, folding anything that squished out of sides back into the sandwich with a spatula.
  • Plate and let cool 1-2 minutes before slicing.