Participants: Paula Eakins, Curtis Eakins
Series Code: AL
Program Code: AL00152B
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00:01 Well, we want to welcome you back.
00:02 And we have a special recipe. Special recipe. 00:05 It was called a Mock Tuna Melt. Tuna? Oh, mock. 00:08 So, but there is no tuna fish in it. 00:11 Okay, mock, that's a keyword. 00:12 That's why we're still talking about osteoporosis. Right. 00:15 Okay. No animal protein. All right. Okay. 00:17 We're gonna go to the actual recipe for this program. 00:20 Okay, sounds good. 00:21 It calls for... 00:43 Okay. All right. Mock Tuno Melt. 00:45 This is a very quick recipe, Curtis. 00:47 But I know, when I said the word, Tuno, 00:49 they want to know, what does that mean? 00:51 So I'm going to start getting my onions and bell peppers go in 00:54 and you're gonna go ahead and show them that. 00:56 Okay, this is Worthington. This is Tuno. 00:59 And, of course, you can get this 01:01 at some of your major grocery stores 01:02 across the nation as well. 01:04 Just have to turn that just right, okay. 01:07 And now there's Tuno Worthington. 01:09 And so they have lot of products as well, 01:11 but we're using Tuno for this recipe today. 01:13 And it has a nice flavor, nice texture as well, 01:17 and the smell is good too. 01:20 Believe it or not. Believe it or not. 01:21 Along with that, what I did do was 01:22 cut that in half because we use one cup of that, 01:24 and also you're just gonna cut that in a half-- 01:26 You want me do it now? And then give it to me, yes. 01:29 And along with that, 'cause you've already shown it, 01:31 is I'm going to also be using another product 01:34 because when you're talking about Tuno, 01:37 one of the things you want to have, 01:39 that simulation of that smell of Tuno, okay. 01:41 And so I've also got kelp here as well. 01:44 And kelp is an herb that actually smells is like 01:46 tuna fish, yes. That's right. 01:48 Okay, so let's go ahead on and put in. 01:50 Okay. Our tuna. 01:53 All right. All righty. 01:56 And it crumbles right out. Oh, sure does. 01:58 It comes frozen, okay. 02:01 It has a nice flavor to it and a nice texture. 02:02 Smells good, that smells good. Yeah. 02:04 So you'll use this in place of tuna. 02:07 Tuna. That's right, like a tuna casserole. 02:10 We use it right there, yes, yes. 02:12 Any recipes that calls for tuna, you will use this. 02:14 That's what you would do. Okay. 02:15 Now I'm gonna put the kelp in. Okay. 02:17 Now this is a gift from the sea, kelp and-- 02:21 Oh, okay, when you put that in then the fish just came up-- 02:24 It really did, didn't it? The fish just came up. 02:25 So they can cook in and smell it as well. 02:27 We're having a hard time today. Okay. 02:29 It only cooks for just a few seconds, 02:32 and then I also have my submarine roll here. Okay. 02:35 And for the submarine roll, we're gonna do 02:37 is we're just gonna take 02:38 and put on the tuna right in the middle. 02:43 Oh, this is easy. 02:45 Okay, let's get back and do that with that spoon 02:46 of mine tuna everywhere. Yes. 02:49 Let's see, if I can help you out a little bit. 02:52 I appreciate that. 02:54 All right, this smells so good. 02:57 You know, we got this recipe, 02:59 believe it or not from a friend girl of mine, 03:00 my girlfriend Pat lives in Bermuda. 03:02 Remember, she was moving back home 03:04 and she asked us to come over 03:06 and she has some stuff leftover. Oh, okay. 03:07 And one of them was the-- I remember now. 03:09 The tuna and she made these sandwiches for us. 03:11 She sure did. 03:13 If you're watching Pat, Hi, Pat, in Bermuda. Okay. All right. 03:17 And what we do is we just actually going to put the tuna. 03:20 You know, put it on top and this actually broils. 03:22 Believe it or not, you're gonna have your oven set on broil 03:24 because the tuna is already done. 03:25 Okay. Okay, and-- 03:27 Now this is a Tuno Melt, so where is the melt coming in? 03:30 Now the melt is going to be 03:31 actually the shredded soy cheese. Oh, okay. 03:34 Now this is not cheese that comes from the cow. No it's not. 03:37 The cheese that comes from the soy. That's right. 03:39 Okay, and we're talking about animal protein, 03:41 so this is what we do not want-- 03:43 we do want protein come from the plant-base source. 03:45 So this is soy cheese. 03:47 This is--you can get this at any grocery store, 03:50 major grocery stores across the nation. 03:52 Now-- Now what we're gonna do is, 03:55 I usually just take these set it close together, 03:58 we're gonna take-- 04:00 No, we're gonna actually slice our tomato. 04:02 A slice of tomato go on top of that. 04:04 Okay, bring that back closer to me. 04:06 Okay, we're actually gonna slice a fresh tomato. Okay. 04:11 And this gonna go across the top. 04:14 This would be a nice hoagie submarine. Yeah. 04:17 It's actually two, believe it or not. 04:20 It goes right on the top. Oh, okay. 04:22 And so-- Okay. Nice red tomatoes. 04:26 And we'll make another one here at the bottom here. 04:28 Now this recipe, is it in your book or-- 04:30 This is a new-- brand new recipe. 04:32 Brand new recipe, okay. 04:34 Okay, we're gonna put that-- Part of your recipe packet. 04:37 And we're gonna put that there. 04:39 And then we are going to take our soy cheese 04:42 and we're gonna put it on top. 04:44 Oh, okay. Okay. 04:47 Now, what type of cheese? 04:49 They have different types of soy cheese. 04:50 Yeah, --ones out. 04:52 This one is put up by tofutti. 04:54 This is our cheddar, a mock cheddar. 04:55 Mock cheddar. Okay, they have many different types cheddar. 04:58 Parmesan, Monterey Jack. Yeah. Okay. 05:02 And you know, at this point you can actually 05:03 sprinkle on a little bit of Italian seasoning 05:06 or you can actually put a little parsley on it, 05:08 and what's gonna happen is, we are going to take 05:10 and put it in the oven and broil it. 05:12 So if you will stay by, 05:13 you will see the finished product. 05:15 So stay by. Okay. |
Revised 2014-12-17