MEATLESS MONDAY

TUNA MELTS 
Cook's notes: The recipe makes 5 open-faced sandwiches (using brioche sized buns) or 6-8 appetizers on cocktail rye toasts. Sandwiches can be baked in the oven or on a griddle. Serve with Lemon Orzo Salad with Roasted Asparagus 

Ingredients:

• 1/2 cup Miracle Whip or light mayonnaise (use enough to moisten the salad)
• 1/3-1/2 cup diced sweet onion
• 3/4 cup celery, diced
• 1 teaspoon each of dried parsley and chives
• 1/4 teaspoon dried tarragon
• 2 teaspoons lemon juice
• 1 tablespoon pickle relish(drained on a paper towel)
• 1 teaspoon of Dijon mustard
• 2 packages (pouches) of Starkist Albacore White Tuna (each 6.4) or one large pouch
• Havarti cheese slices
• 5 thin tomato slices
• 3 tablespoons melted butter
• Small brioche buns or cocktail bread slices 

 Directions:

• Mix salad dressing or mayonnaise, flaked tuna, herbs, mustard, lemon juice, celery, pickle relish, and onions.
• Cover and refrigerate for several hours. Take it out of the refrigerator 20 minutes before baking. Preheat oven (use middle rack) to 400 degrees.
• Cover the baking sheet with parchment paper. Melt butter and baste each bun. Bake for 2 minutes. Divide the filling among 5 buns and bake for 5 minutes more. Add cheese and tomato and bake for 3 minutes more.
• If making appetizers, butter the bread toasts and divide the filling. Cook for 2 minutes. Top with tomato and a cheese slice and bake for 3 minutes more. Serve immediately.

Lemon Orzo Salad with Roasted Asparagus 

Cook's Notes: The beauty of this recipe is that the ingredients can easily be increased depending on the number of servings needed. The ingredients listed below are for 2 people. Serve the salad at room temperature.
Recipe adapted from cuisineathome.com
Salad Ingredients:

• 1/2 bunch of asparagus, cut into 4-inch pieces
• 2 cups grape tomatoes (do not halve)
• 1 tablespoon olive oil
• 1 cup uncooked orzo
• 1/2 cup shredded Parmigiano Reggiano
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts
• 1/2 cup chopped red onion

Lemon-Dill Vinaigrette:

• 3 tablespoons olive oil
• 2 teaspoons minced lemon zest
• 2 tablespoons of lemon juice
• 2 tablespoons honey
• 1 teaspoon minced garlic
• 1/2 teaspoon dill

Directions:

• Cook orzo according to manufacturer's directions, but cook more on the al dente side.
• Line a baking sheet with parchment paper and preheat the oven to 425 degrees.
• In a bowl, add cut asparagus and tomatoes. Toss with olive oil, salt, and pepper.
• Roast for 10-12 minutes.
• In a blender, mix all dressing ingredients. Taste test to balance ingredients.
• In a large bow,l add roasted tomatoes and asparagus pieces, cooked orzo, pine nuts, and red onion. Moisten salad with lemon dressing mixtures. Sprinkle with Parmesan cheese. Serve immediately.