Chef Robert Clark's Protein Packed Tuna Melt
For this recipe, you will need:
- 2 slices thickly sliced sour dough bread, toasted cooled
- 160 gram canned tuna
- 3 tbs hummus
For this recipe, you will need:
Randy Shore is the author of Grow What You Eat, Eat What You Grow and the diner-driven cookbook Home & Away. Click Read more to see the full recipe!
Learn more through the links below!
https://arsenalpulp.com/Contributors/S/Shore-Randy
https://www.facebook.com/randyshorecooks/
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Chef Rob Clark from the Fish Counter on Main Street, speaks to the benefits of 'Traditional' Sockeye cans. Traditional meaning bones and skin in!
https://www.thefishcounter.com/
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