Ingredients
1 can tuna, drained
Slices of white cheese (white chedder or brie)
3 sandwich slices of Claussen’s dill pickle, diced (1/2 by 1/2 inch cubes, or smaller)
1 avocado, cut longways and scooped out with spoon and mashed
About 1/4 cup red onion, slivered or roughly chopped
Plenty of pepper, and some salt (tuna will be salty, so add slowly)
Preparation
Blend with a fork until desired consistency. (I prefer it sort of chunky.) Then add slices of strong white cheese to toasted bread, like white cheddar or brie, but any white cheese that can compete with the strong flavor of tuna. Spread mixture over cheese. For an open-faced hot sandwich (no top bread), put in the broiler for a couple minutes to melt and brown the cheese on top instead.
