Though June was an extremely hot June for MS (high's in upper 90's and lower 100's) July hasn't been so bad. I've heard, though, that my friends in the northwest are suffering. I'm sorry and feel your pain...but am very thankful for my air conditioning! A few months ago, I saw an interesting idea using portabella mushrooms, though I'm not sure where I saw it. It's a different take on a tuna melt and I thought I'd share it with you.
All I did was grill some mushrooms on my George Foreman, you don't even have to take the gills out. Then mix some tuna (the kind in the air tight bag...love it!) with pickles and goat cheese and some kind of "sauce" (i.e., mayo, yogurt, mustard...whatever flavor you like. Put this on top of the mushroom and top with a homegrown tomato...those are the best! Place all on top of some toasted bread. Enjoy with some fresh summer fruit. Perfect summer meal.
You're not kidding Clare about MS having a hot June. I don't remember one ever being that bad before.
ReplyDeleteYour recipe looks interesting. I don't every buy portabellas. We do love us some homegrown tomatoes. And at this time of year they go on all our sandwiches.
Ramona
It's ridiculously hot here, too, but I secretly kind of like it (if I'm inside in the A/C. HA.) It's the humidity that kills me. Ugh.
ReplyDeleteI have to admit you lost me at mushroom, but the idea is quite lovely!
It's been crazy hot and humid here too, but I'd love to devour your melty tuna-mushroom-goat cheese etc..open faced sammie, engulfed by Central Air or the AC! It looks delicious! Very creative!
ReplyDeleteWe had one of the coolest July's on record here (KS), but now it friggin' hot and humid and I'm ready for it to all be over!
ReplyDeleteYum to the mushroom tuna melt.