tuna, meet frank

After a non-stop day of eating yesterday (and thinking it was physically impossible to ever be hungry again) I awoke this morning still feeling full.  I knew a much needed trip to the gym was in my future so I forced a yogurt on myself and decided to get it out of the way.  I wasn't 5 steps out of the gym post workout when hunger consumed me.  I knew it was too good to last.  Wanting something healthy & light (and not covered in syrup or made with breakfast meats) I set my sights on a tuna sandwich.  Feeling like mayonnaise was on the heavy side of condiments to use after my aforementioned gorging I decided on one of my favorite ways to make a tuna sandwich: Frank's Red Hot!

I love spicy foods and any chance I have to add a little Frank's to the equation is good for me. In this case I like to use Frank's Thick since it has a little more body then its counterpart (plus it's milder so it won't make the sandwich overpoweringly hot) and will hold the fish together, similarly to mayo.  Another favorite addition to tuna is apples.  Strange, I know, but the sweet balances out the sandwich (with or without mayonnaise) nicely and gives a good crisp.  In this case it's a great sidekick for Frank.

Chop up some sweet red apples (I used Jazz apples...if you haven't heard of/tried these beauties I highly recommend it) and add it to the tuna with about 1 T (or to taste) of Frank's Red Hot Thick

I lightly toasted some rosemary & olive oil Italian bread and added a slice of lettuce and american cheese for good measure

Accompanied by some fresh strawberries and leftover apples slices this sandwich was light, refreshing and had just the right amount of sweet heat. If you're skeptical about having hot sauce with tuna I urge you to give it a shot.  If this doesn't sound like something for you at least try throwing in apples when you make it traditionally. You won't be disappointed!

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roll, baby roll

Everybody who's anybody knows that on the rare occasion you have lobster and there are actually leftovers (yes, that can happen) there's only one thing to do: make lobster salad! I was lucky enough to have just about a whole lobster left- chilled, de-shelled, and ready to be made into a scrumptious Saturday sandwich.  Having made this a few (dozen) times before I have definitely learned that the less-is-more principle applies here.

Things you will need:

Chilled, chopped meat from 1 lobster

2 T mayonnaise
1tsp dried dill weed (or to taste)
1 T fresh lemon juice
salt & pepper (to taste)

Ahh, the taste of summer!

That's it! Simple, fresh, and delicious.  I let mine sit in the fridge for about an hour and a half to let the flavors meld before I dove in.  Portuguese rolls from my local deli I had lying around sufficed (I cut a deep V in the top of the roll to ensure it would all pack on top nicely) and after it was lightly toasted I lined it with a crisp piece of iceberg lettuce and stuffed every sweet piece of meat on top.

Next time you find yourself with some leftover lobster meat make sure to try this easy, impressive salad!

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