Yield: 2 servings
2 large portabello mushroom cap
1 6-oz can tuna in water, drained
2 Tbsp mayo
1 Tbsp green onion, sliced
1 tsp dill pickle relish
1 hardboiled egg, chopped
2 slices cheddar cheese
Preheat your broiler and adjust oven rack to highest point.
Remove stems from mushrooms and scoop out the gills with a spoon. Rinse and pat dry. Broil 8-10 minutes or until tender.
Meanwhile, prepare the tuna salad by mixing tuna, mayo, green onion, relish, and egg. Add salt and pepper to taste. Mustard, lemon juice, or flavored vinegars are nice too.
Divide the salad between the mushroom caps and top with cheese. Return to broiler 1-2 minutes or until cheese has melted.
|2||each||mushrooms, portabello, large caps||produce|
|1||6 oz can||tuna, in water||canned|
|1||tsp||pickle relish, dill||condiments|
|2||slices||cheese, cheddar, sliced||dairy|