Ronco Pizza & More Instruction/Recipe Booklet page 20

Open-Faced Tuna Melt
1 can (12 oz.) tuna in water, drained
½ tbsp. fresh lemon juice
2 tbsp. sweet onion, nely minced
3 tbsp. mayonnaise
1 tbsp. coarse grain mustard
½ tsp. celery salt
¼ tsp. garlic powder
¼ tsp. white pepper
4 slices sandwich bread
4 slices pre-cooked bacon
4 slices hickory smoked cheddar cheese
8 slices avocado
1. Flake tuna in a small bowl. Combine lemon juice, onion, and mayonnaise and grain
mustard with tuna. Stir to incorporate all ingredients.
2. Add in celery salt, garlic powder and white pepper. Stir to incorporate.
3. Place slices of bread on the Baking Pan. Top with equal parts of tuna mixture, then
layer with a slice of bacon and a slice of hickory smoked cheddar cheese.
4. Bake for 4-6 minutes until cheese is hot and bubbly. Remove from the oven, top
with avocado and serve warm.
Shrimp and Goat Cheese Bites
14 large shrimp, pre-cooked and peeled
6 ounces goat cheese, room temperature
¼ cup onion jam
— salt and pepper to taste
½ loaf French bread, cut into 14 slices
1 roasted red bell pepper, cut into 14 strips
1 tsp. orange zest
— micro greens for garnish
1 tbsp. honey
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