Tuna melt: onion, carrot, pepperoncini, capers, mayo, brown mustard, salt, tuna, black pepper, aged cheddar, 12 grain bread.
If you aren’t adding acid to your tuna then you are messing up.
If you haven’t tried mayo as your bread browning agent you are screwing up. I rejected it at first but after trying it there is no doubt.
Carrots: carrots, brown sugar, salt, air frier. 12 minutes at 370f, 3 minutes at 400f.
Cost per person: $4.17
I don’t add any juice but I have definitely added pickle relish or in this case pickled pepperoncinis.
We had a debate on whether to use 12 grain or rye bread for this and decided to go to the 12 grain. That browning you see Is not possible with olive oil or butter. Only Mayo can do that.