Road Tripper’s Tuna Melt Campfire Cooking
Some things travel well. Canned tuna travels very well. That can can sit in the back of your van for a year and all will be well. But the mayonnaise you stored with it will not come out so well. All the same, I am not one to allow mayonnaise to come between me and my undiagnosed need for a tuna melt. Instead, I present an alternative: the new and improved Road Tripper’s Tuna Melt.
The key to the Road Tripper’s Tuna Melt is the avocado. It is tasty. It stores better than mayonnaise. And, it is healthier. By mashing half an avocado into a paste, you have an excellent substitute for mayonnaise with less guilt.
Road Tripper’s Tuna Melt Recipe
Serves 2
Ingredients
- 1 can tuna fish
- 2 tablespoons onion (finely diced)
- 2 tablespoons pine nuts (can substitute for chopped walnuts)
- 1/2 avocado
- 2 slices provolone cheese
- 4 slices sourdough bread
Optional
- Bacon
- Tomato (slice)
Equipment
- Grill Basket (can substitute for an iron skillet but the basket is so much fun!)
Directions
Mash avocado into a paste. Mix avocado, tuna, onion, and pine nuts together. I’m a huge fan of adding nuts to the tuna melt. It adds some texture to a generally mushy dish.
Split tuna mix between two slices of bread. Add slice of provolone on top of tuna mix. (Optional: add slice of tomato and bacon)
While I am generally a fan of the open faced tuna melt, camping calls for two slices of bread. So, cover the cheese with a second slice and place sandwich in wire basket.
Hold basket over campfire. Like a marshmallow, the goal is to avoid direct heat, take your time, and bring the bread to a light golden brown.
Once browned, remove from basket and enjoy!
