All Things Cans

Did you know that the canning process was invented before can opener was? The canning process was invented during the Napoleonic Wars by Nicolas Appert. He observed that when you cook food in a sealed container (he used glass bottles) the food wouldn’t spoil. Centuries later, and just about every food item is available in a can!

When I think of canned food, I think of tuna. Now, I am aware that canned tuna is a…divisive item. But! If you enjoy it, then I know you will enjoy this: Tuna melt on toast!

Ingredients: canned tuna, dressings of your choice (could be mayo and mustard), seasonings of your choice, bread and cheese (I suggest monetary Jack)

Directions: Make tuna salad, however you usually make it. I make mine by mixing a can of drained tuna with mayo, mustard, hot sauce, and usually some garlic. Spread that on you bread, top with cheese (a lot of cheese) and stick that on a pan and in the oven at 350 degrees for probably 10 minutes, until the cheese is melted and the bread is toasty. Bam – Tuna Melt on Toast!

While the oven is hot, you can whip up some roasted chickpeas!

Ingredients: canned chickpeas, olive oil, spices.

Directions: Drain a can of chickpeas (and save the water! It’s called aquafaba and is a vegan egg-white substitute!). Pat them dry with paper towels. You want them to be bone dry, it will help them get crispy. In a bowl, add the chickpeas, and two tablespoons of olive oil (more if you have a lot of chickpeas) and spices. I suggest salt, pepper, paprika and garlic seasoning (or fresh minced!). Mix well to combine and spread on a sheet pan. Throw it in the oven (same temperature) for 15 minutes, checking often for crispiness.

That’s lunch right there, folks. Tuna melt of toast with roasted chickpeas? Delicious. Check out my list of ingredients to stock up on for more recipe ideas!

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