Hot Spicy Tuna and Potato Stew

Ingredients

1 can of solid tuna, drained
1 small onion, diced
2 medium size potatoes, peeled and diced
1 zucchini sliced
3 cups anchovy stock or water
1 green onion, chopped
1 green chili, sliced, optional
1 tablespoon Korean chili paste
1 tablespoon Korean chili flakes
1 tablespoon Korean soy sauce for soup
1 tablespoon anchovy sauce, optional
2 garlic cloves, minced

Instructions

In a small bowl, combine Korean chili paste, chili flakes, Kroean soy sauce for soup, garlic, and anchovy sauce. Mix well.
In a soup pot, combine anchovy stock (or water), onion, and potato slices. Add the seasoning paste above and bring them to boil.
when potato slices are somewhat tender, add the zucchini and the tuna. Continue to boil for another 2 minutes. Taste and adjust the seasoning as you like.
Lastly add the green onion and chillies and the stew is ready. Serve hot with rice.

Melting Tuna

Ingredients

1 (5 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices whole wheat bread
2 teaspoons chopped dill pickle
1/4 cup shredded sharp Cheddar cheese

Directions

Preheat the oven to 375 degrees F (190 degrees C). Place bread slices in the oven to toast while it preheats, and while you make the tuna salad.
In a small bowl, mix together the tuna, mayonnaise, salt, balsamic vinegar, mustard and dill pickle until well blended. Remove bread from the oven, and pile the tuna mixture onto one slice. Sprinkle cheese over the other slice of bread.
Bake for 7 minutes in the preheated oven, or until cheese is melted and tuna is heated through. Place the cheese side of the sandwich on top of the tuna side. Cut in half and serve immediately.