My Nana used to make these tuna melts for lunch during the summer. After being outside all morning, a couple of these open-faced sandwiches really hit the spot. The weather this weekend required me to re-create her perfect summer snackies.
Now, this is nothing fancy. I measure nothing, but add enough of the following to my own taste: fresh dill, stone ground mustard, walnuts, mayonnaise, salt and pepper.
And then, I felt the need to be a little good. So I made a salad. Avocado, strawberries, pecans and tomatoes, tossed with fresh mixed baby greens. Oh, and topped with an amazing black cherry balsamic and rosemary vinaigrette I found at Whole Foods. Ah. Maze. Ing. Enjoy!