We were scrounging around for lunch and came up with this variant passover tuna melt. While “passover” compliant it is in the tradition of the Great Trefa Banquet of 1883. You’ll see why. My wife did not participate — for the same reason.

So in making the tuna itself. At home I use this red chunk Italian tuna packed in olive oil which is amazing. Here I only had some Trader Joe’s albacore packed in water. So I added some olive oil (I don’t like mayo with my tuna). I also threw in some chopped cornichons, fresh ground pepper, lemon juice.

And mustard. Now this is a great mustard, but as we searched my mom’s very deep pantry, it came up.

Notice the price on this baby, and the yellowed tag. Today you’d find this tub for around $29, therefore dating this particular example to the 80s. We moved on to a lesser, but “younger” mustard.

The tuna.

The matzah, waiting.

Here’s the Trefa, a little Prosciutto.

Matzah, ham, then tuna.

A nice aged cheddar (goes so well with the ham).

All four.

A little trip to the toaster oven and…

Voila.

Close up. Yum!

Others who aren’t tomato haters used some of these.

As shown.

And after baking.

Our explorations in the pantry also turned up this vintage can of hazelnut oil, complete with archaic french price tag. It might date back to the late 70s!

For a similar non-passover snack, see here.

To see my passover seder, click here.