Sunday, March 7, 2004

Is my blog burning? Tartine d'tuna

Is my blog burning? Tartine d'tuna

I was sad, because it was 5 o'clock on Sunday and I thought I was going to the miss out (again!) on the Is my blog burning? event. I'm not even sure what a tartine is, let alone come up with a recipe at the last minute!

Foodgoat to the rescue!

Learning that a tartine is an open-faced sandwich, he whipped up for dinner this tartine version of his famous tuna melt.

Here's how he did it:

To two cans of tuna in a bowl, he added mayonnaise, hot sauce, lemon juice, olive oil, Worchestire sauce, and mustard, along with sprinklings of salt, freshly ground pepper, chili powder, and Hungarian (is there any other kind?) paprika.

The real key to this recipe, according to Foodgoat, is that you don't just use any old mustard -- you use stadium mustard. What is stadium mustard, you ask? If you're from Cleveland, you're probably wondering why anyone would have to ask. If you're not from Cleveland, you're still wondering what stadium mustard is.

Well, it's a spicy brown mustard that was served for over fifty years at Municipal Stadium, former home of the Indians and the Browns, and it has become such a local mainstay, available now not only in sports stadiums but also at all the hot dog vendors and grocery stores, that Foodgoat was shocked to learn that it was a strictly regional product.

Anyway, back to the tartine d'tuna ...

Pile the tuna mixture onto some lightly toasted slices of bread and heat up in the broiler. Add a slice of American cheese, fresh from the plastic wrapper (and share some of that love with a doggie, if one happens to be nearby), and some sharp cheddar cheese, and continue to broil until the cheese is melted.

Usually tartines are on top of a bed of greens, but since we didn't have any, I settled for some chopped green onions around, under and on top.

And voila! Foodgoat's first tartine.

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