Tuna Melts with Horseradish Mayonnaise

Tuna Melt with Horseradish Mayonnaise

Tuna Melt with Horseradish Mayonnaise

Let me introduce you to one of my very favorite sandwiches.  It’s high time you met.  You see, I’ve been making and enjoying this sandwich for quite some time now, but for  some reason I never took photos of it.  Bad lighting, too hungry (usually), cheese too melty, not attractive.  Oh, and I never wrote down the ingredients before.  I just make it on the fly.

This week I became determined to share it with you.  Even though it seems like a pretty ordinary, everyone-must-know-how-to-make-this, kind of sandwich, I figured that if we love it made this way, you just might like it too.  This particular combo of tuna fish, crunchy celery and scallions, and a tangy mayo-mustard-horseradish dressing on rye toast is mouthwateringly good.  It makes a great lunch, and can become a full meal when paired with a hot bowl of soup.  If you’ve never added some of these flavors to tuna fish salad, try it.  You may be surprised at how good it is.



Yield:   Serves 4


  • 6 tablespoons mayonnaise, divided
  • 2  5-ounce cans solid white tuna, drained
  • 1/4 cup finely chopped celery
  • 2 scallions, finely chopped
  • 2 tablespoons finely chopped parsley, or 1 Tbsp. dried
  • 2 teaspoons apple cider vinegar
  • kosher salt and  black pepper
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 4 large slices rye bread, lightly toasted
  • 8 thin slices havarti cheese
  • 8 slices of tomato
  • dill pickles, for serving, (optional)


1.  Position a rack in the upper third of the oven and preheat to 475*F.

2.  Combine 4 Tbsp. mayonnaise, the tuna, celery, scallions, parsley, and vinegar in a large bowl and mix well.  Season with salt and pepper.

3.  Combine the remaining 2 Tbsp. mayonnaise with the mustard and horseradish in a small bowl;  spread on the bread slices and arrange on a baking sheet.  Mound the tuna mixture on top and pat it into an even layer.  Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.

4.  Season the tomato slices with salt;  Place 2 slices on top of each sandwich, then top each with another slice of cheese.  Bake until the cheese melts, 5 to 7 minutes.  Serve with dill pickles.



SOURCE:   Carolyn’s Originals




Horseradish and Caramelized Onion Pork Sandwiches

Horseradish and caramelized onion pork sandwich.

Horseradish and caramelized onion pork sandwich.

As a spin-off from my recipe for Herb-Crusted Pork Tenderloin, I used the remainder of the meat to make these hearty sandwiches.  They worked into my menus for the week on an evening when Mr.  D. was working late and I needed to go out before he got home.  I was able to make his sandwich and mine leaving his covered in the refrigerator for his convenience when he got home.  His comment when I saw him later in the evening was that  “it was an outstanding sandwich”.  I had to agree with him.

Sweet onions ( I used a large Vidalia) are slowly caramelized with some complimentary seasonings and then paired with a spicy-hot creamy sauce in this fancy sandwich. The recipe calls for using a small French bread split lengthwise, but I used a small focaccia loaf.  Its heartiness and rustic texture seemed to suit the sandwich better, but the choice is yours as to what kind of bread you make it on,



Yield:   4 servings,  1-quarter of a loaf


  • 1 Tablespoon. olive oil

    These seasonings really compliment the onions.

    These seasonings really compliment the onions.

  • 4 cups vertically sliced onion  (about 1 1/4 pounds)
  • 1  1/2 Tablespoons sugar
  • 1 Tablespoon red  wine vinegar
  • 1 Tablespoon low-sodium soy sauce
  • 1 teaspoon chopped fresh thyme, or 1/2 tesp. dried
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minces
  • 2 Tablespoons reduced-fat sour cream
  • 1 Tablespoons low-fat mayonnaise
  • 1 Tablespoon prepared horseradish
  • 1  ( 8-oz. ) loaf French bread, halved lengthwise
  • 1 cup torn lettuce leaves
  • 1 large tomato, sliced
  • 1  1/2 cup thinly sliced Herb-Crusted Pork Tenderloin (about 8 oz.), or any other sliced roast pork
Cooked roast pork, thinly sliced for a sandwich.

Cooked roast pork, thinly sliced for a sandwich.

1.  Heat oil in a large nonstick skillet over medium heat.  Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally.  Remove from heat, let cool.

The small of these  onions slowly cooking is fantastic.

The small of these onions slowly cooking is fantastic.

2.  Combine sour cream, mayonnaise, and horseradish; spread a layer evenly over cut side of bottom half of bread.  Arrange lettuce over the top, then onions.

Lettuce is the first layer, followed by the onions.

Lettuce is the first layer, followed by the onions.

Arrange the sliced pork over the onions,

Sliced pork goes on next, to be topped by sliced tomatoes.

Sliced pork goes on next, to be topped by sliced tomatoes.

top with sliced tomatoes, and spoon on remainder of sauce.  Cover with top half of bread.

A handful of sandwich.  So good!

A handful of sandwich. So good!


Shepherd’s Pie with Horseradish Mashed Potatoes

Shepherd’s Pie with Horseradish Mashed Potatoes

This recipe takes me back–way back–to when I was growing up.  Shepherd’s Pie was a casserole dish that my mother made frequently  because it was a favorite of my father’s.  He also loved horseradish, and often told my brother and me about how his grandfather grew horseradish, and ground it fresh, so it was really tangy and hot, with no added ingredients to tame it down. So he grew up with a taste for the real thing fresh from the garden.  Maybe I have a “gene” for horseradish, inherited from my father.  However I came by it, I like it  pretty well too, and I use it like relish to garnish some meats(like corned beef), and add it to other dishes just for the flavor it imparts.  Mashed potatoes is one of those dishes.  So—combine horseradish flavored mashed potatoes with a meat and vegetable pie and you’ve got one deeelish dish.  However if the thought of adding horseradish to your mashed potatoes doesn’t appeal to you just leave it out.

The other thing this casserole has going for it is parsnips.  Yep, parsnips.  Not a vegetable that gets a whole lot of press, and that’s a shame because parsnips add a lot of sweetness to whatever they are cooked with, or they are wonderful on their own either roasted or baked.  As a matter of fact, I will most likely be cooking parsnips again soon as I now have half a bag to use up after making this dish.




  • 5 baking potatoes, peeled and cut into 1 inch chunks.
  • salt
  • 1/4 cup milk
  • 1 egg
  • 2 Tablespoons prepared horseradish
  • pepper
  • 2 Tablespoons Olive oil
  • 3 parsnips, peeled and sliced
  • 2-3 carrots, peeled and sliced
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 pounds ground beef sirloin
  • 3 Tablespoons flour
  • 1 1/2 cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • 2-3 Tablespoons chopped green onions or chives


1.  Place the potatoes in a large pot of cold water and bring to a boil.   Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.  Drain, then mash with the milk, egg and horseradish, until light and fluffy.  Season with salt and pepper.

Sautee the onions a little.

2.  In a deep, large skillet, heat the olive oil over medium heat.  Add the onions, parsnips, carrots and bay leaf.  Season with salt and pepper and cook, stirring, until crisp tender, 8 – 10 minutes.

Add carrots, parsnip and bay leaf.

3.  Crumble the beef into the pan and cook, stirring often, for 5 minutes.  Sprinkle on the flour and cook, stirring for 1 minute.

Crumble in the beef, then sprinkle flour over the top.

Stir in the beef broth and cook until thickened, 1 to 2 minutes.  Season with Worcestershire sauce.  Taste and adjust seasonings, adding salt and pepper as needed.  Discard the bay leaf.

4.  Preheat the oven to 450 degrees.  Grease a shallow, medium casserole dish;  add the meat mixture and top with the mashed potatoes.  Bake until golden and heated through.  Sprinkle chives or green onions on top before serving.

Hot out of the oven, ready to be served.

SOURCE:   A Carolyn Original