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Directions
Step 1: In a medium bowl, place 1 (12-ounce) can water-packed, drained white albacore tuna. Break up with a fork. Fold in 1/4 cup chipotle mayonnaise, 2 tablespoons diced celery, 1 tablespoon minced red onion, 2 tablespoons shredded carrot and a pinch of blackening seasoning. Season with salt and pepper, to taste.
Step 2: Divide tuna salad between two slices of toasted multigrain bread. Top with 1/2 sliced avocado, 1 sliced tomato, 1/2 cup arugula and remaining 2 slices of toasted bread. Cut sandwiches in half diagonally.
For the chipotle mayonnaise:
Step 1: In a small bowl, whisk together 1 cup mayonnaise and 1 1/2 tablespoons chipotle pepper puree until combined. Makes about 1 cup.
The Retiree called my dining partner up and invited us both to supper at one of Johnson Cityâs best restaurants: Ms. Soukchinda Bouribounâs Zaap Lai Thai and Lao Cuisine on North Roan Street.
Over the past two years, Zaap Lai has been gathering a discerning clientele devoted to the unique textures and flavors found in the Southeast Asian cuisines of Thailand and Laos. What Bouribounâs menu lacks in the number of offerings it more than makes up for in the quality and uniqueness of each dish, prepared with Bouribounâs own take on each regional delicacy.
The result for her customers is a meal that transports them from the mundane to the extraordinary, as my two dine-around bunch members and I found out.
⢠Toppings: chopped tomatoes, sour cream, cilantro, salsa, lettuce
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Heat oven to 400 degrees. Spray a 9-inch glass pie plate with cooking spray. Cook beef, onion and garlic in a large skillet over medium-high heat, occasionally stirring until meat has browned; drain. Stir in seasoning mix. Spread in the pie plate. Top with diced chilies, if using. Whisk together Bisquick, milk and eggs until blended. Pour over the meat/onion mixture. Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes, or until cheese is melted. Let stand 5 minutes before serving.