Kenny’s Kitchen: Zoot’s Tuna Tub (or Sub)

Happy FRY-day!! It’s time for another grillicious Tailgate Tummy Topper, just in time for College Gameday, NFL Sunday and Monday Night Football (and any other time you wanna grub). I’d like to remind you that these recipes are designed for football weekend (whether or not you watch) because a lot of men want to know how to make quick & easy meals that don’t require a lot of thought and experience. After the season ends, we’ll get into the more complicated dishes for those of you that put a lot of love in your cookin’. Doesn’t mean you can’t make it any time, any day…

This week, let’s “talk tuna”! I know you guys love your greasy ground beef, fried chicken wings (wings coming up within the next two weeks), saucy ribs and such, but let’s eat just a tad bit healthier this week. Notice, I said “healthier” because tuna isn’t always the healthiest option, depending on how you make it. But I never said my weekly recipe posts were designed to help you lose weight either, hence my disclaimer:

Warning: Not responsible for weight gained as a result of gleeful gluttony… (the lawyers make me say that)

So let’s get TUNA, I mean TO it. Shall we?

INGREDIENTS:

• 2 cans Tuna (I prefer my tuna “in water”); drained
• 2 hard-boiled Eggs; chopped
• Mayonnaise (to taste)
• 2 Tbsp Relish (or to taste)
• American Cheese; sliced (or shredded Cheddar cheese)
• Lettuce
• Tomato; sliced or diced
• Salt & Pepper (to taste)
• Celery; chopped (optional)
• 14 oz French Bread Loaf (or bread of choice)
• Soft Butter
• Onions (optional)

PREPARATION:

1. Boil eggs for 12 minutes
2. Cool in ice and water, then peel shells and chop
3. Pre-heat oven to 400° F
4. Drain tuna, then mix with chopped eggs, mayonnaise, relish and celery (if including)
5. Salt and pepper to preference
6. Cut the top (off) of the bread along the length at a slight angle, inserting knife halfway through (as seen in cut design in photo at top). Remove top (set aside, if making a sub sandwich) and scoop excess bread from lower portion to make room for tuna to fill the reservoir. You can eat the bread you just scooped out, why waste anything.
7. Butter bread sides, reservoir and bread lid.
8. Heat in oven 7-10 minutes.
9. Remove from oven and layer with lettuce and tomato slices.
10. Fill with tuna and top with onions (if adding) and cheese.

Note: If making a sub sandwich, layer lettuce, tomato, onions and cheese to preference and add bread lid.

Note: If making a tub, serve without bread top. You can be creative and tear bread lid into tiny pieces and sprinkle it on top.

Note: If making a tuna melt, put cheese and tuna in bread before placing in oven to heat. Then remove and add remaining toppings.

…and that’s IT! Cut sandwich into desired portion sizes and serve with breathmints!

Let me know in the comment section below if you made it for yourself and/or how you liked it. If you have any suggestions, feel free to share them too!

And don’t forget to sign up for email notifications of future posts at the bottom. More easy recipes coming each Friday. I won’t want you to miss them.

See you next week!