Well, we want to
welcome you back.
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And we have a special
recipe. Special recipe.
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It was called a Mock
Tuna Melt. Tuna? Oh, mock.
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So, but there is
no tuna fish in it.
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Okay, mock, that's a keyword.
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That's why we're still talking
about osteoporosis. Right.
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Okay. No animal
protein. All right. Okay.
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We're gonna go to the
actual recipe for this program.
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Okay, sounds good.
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It calls for...
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Okay. All right. Mock Tuno Melt.
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This is a very
quick recipe, Curtis.
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But I know, when I
said the word, Tuno,
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they want to know,
what does that mean?
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So I'm going to start getting
my onions and bell peppers go in
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and you're gonna go
ahead and show them that.
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Okay, this is
Worthington. This is Tuno.
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And, of course, you can get this
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at some of your
major grocery stores
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across the nation as well.
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Just have to turn
that just right, okay.
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And now there's
Tuno Worthington.
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And so they have
lot of products as well,
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but we're using Tuno
for this recipe today.
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And it has a nice
flavor, nice texture as well,
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and the smell is good too.
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Believe it or
not. Believe it or not.
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Along with that,
what I did do was
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cut that in half
because we use one cup of that,
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and also you're just
gonna cut that in a half--
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You want me do it now?
And then give it to me, yes.
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And along with that,
'cause you've already shown it,
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is I'm going to also
be using another product
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because when
you're talking about Tuno,
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one of the
things you want to have,
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that simulation of
that smell of Tuno, okay.
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And so I've also
got kelp here as well.
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And kelp is an herb
that actually smells is like
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tuna fish, yes. That's right.
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Okay, so let's go
ahead on and put in.
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Okay. Our tuna.
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All right. All righty.
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And it crumbles
right out. Oh, sure does.
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It comes frozen, okay.
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It has a nice flavor
to it and a nice texture.
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Smells good, that
smells good. Yeah.
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So you'll use
this in place of tuna.
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Tuna. That's right,
like a tuna casserole.
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We use it right there, yes, yes.
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Any recipes that calls
for tuna, you will use this.
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That's what you would do. Okay.
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Now I'm gonna put
the kelp in. Okay.
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Now this is a gift
from the sea, kelp and--
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Oh, okay, when you put that
in then the fish just came up--
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It really did, didn't
it? The fish just came up.
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So they can cook in
and smell it as well.
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We're having a
hard time today. Okay.
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It only cooks for
just a few seconds,
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and then I also have my
submarine roll here. Okay.
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And for the
submarine roll, we're gonna do
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is we're just gonna take
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and put on the tuna
right in the middle.
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Oh, this is easy.
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Okay, let's get back
and do that with that spoon
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of mine tuna everywhere. Yes.
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Let's see, if I can
help you out a little bit.
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I appreciate that.
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All right, this smells so good.
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You know, we got this recipe,
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believe it or not
from a friend girl of mine,
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my girlfriend
Pat lives in Bermuda.
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Remember, she
was moving back home
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and she asked us to come over
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and she has some
stuff leftover. Oh, okay.
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And one of them was
the-- I remember now.
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The tuna and she made
these sandwiches for us.
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She sure did.
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If you're watching Pat, Hi, Pat,
in Bermuda. Okay. All right.
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And what we do is we just
actually going to put the tuna.
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You know, put it on top
and this actually broils.
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Believe it or not, you're gonna
have your oven set on broil
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because the
tuna is already done.
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Okay. Okay, and--
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Now this is a Tuno Melt, so
where is the melt coming in?
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Now the melt is going to be
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actually the
shredded soy cheese. Oh, okay.
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Now this is not cheese that
comes from the cow. No it's not.
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The cheese that comes
from the soy. That's right.
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Okay, and we're
talking about animal protein,
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so this is what we do not want--
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we do want protein come
from the plant-base source.
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So this is soy cheese.
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This is--you can get
this at any grocery store,
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major grocery
stores across the nation.
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Now-- Now what
we're gonna do is,
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I usually just take
these set it close together,
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we're gonna take--
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No, we're gonna
actually slice our tomato.
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A slice of tomato
go on top of that.
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Okay, bring that
back closer to me.
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Okay, we're actually gonna
slice a fresh tomato. Okay.
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And this gonna
go across the top.
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This would be a nice
hoagie submarine. Yeah.
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It's actually
two, believe it or not.
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It goes right on
the top. Oh, okay.
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And so-- Okay.
Nice red tomatoes.
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And we'll make another
one here at the bottom here.
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Now this recipe, is
it in your book or--
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This is a new--
brand new recipe.
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Brand new recipe, okay.
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Okay, we're gonna put that--
Part of your recipe packet.
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And we're gonna put that there.
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And then we are going
to take our soy cheese
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and we're gonna put it on top.
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Oh, okay. Okay.
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Now, what type of cheese?
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They have different
types of soy cheese.
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Yeah, --ones out.
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This one is put up by tofutti.
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This is our
cheddar, a mock cheddar.
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Mock cheddar. Okay, they have
many different types cheddar.
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Parmesan,
Monterey Jack. Yeah. Okay.
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And you know, at this
point you can actually
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sprinkle on a little
bit of Italian seasoning
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or you can actually
put a little parsley on it,
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and what's gonna happen
is, we are going to take
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and put it in the
oven and broil it.
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So if you will stay by,
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you will see the
finished product.
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So stay by. Okay.
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