Tuna melt: onion, carrot, pepperoncini, capers, mayo, brown mustard, salt, tuna, black pepper, aged cheddar, 12 grain bread.
If you aren’t adding acid to your tuna then you are messing up.
If you haven’t tried mayo as your bread browning agent you are screwing up. I rejected it at first but after trying it there is no doubt.
Carrots: carrots, brown sugar, salt, air frier. 12 minutes at 370f, 3 minutes at 400f.
Cost per person: $4.17
They are here for crunch and sharpness to balance the tuna. So you want them raw. Dice at a minimum, fine dice is better.
I like cut cutting a thick slice. Call it a slab of onion. Yummy