THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Let's Eat

Tuna melts

March 3, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4 These are made at the Portland, Ore. restaurant Mother’s Bistro & Bar, where Lisa Schroeder, chef and owner, prepares comfort food. Her tuna contains chopped pickles, red onion, celery, and mayo. She spreads it on toast, adds tomatoes and cheddar, and broils the sandwiches until the cheese melts into the tuna mixture. (Full article: 207 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass