Photo Credit: Share Our Strength's Cooking Matters

No one likes slaving in hot kitchen that just gets hotter with this Summer heat. Cooking Matters and Budget Bytes have great hot weather recipes. They give a yummy take on sandwiches and quesadillas.

Photo Credit: Share Our Strength's Cooking Matters
Photo Credit: Share Our Strength’s Cooking Matters

Tuna Melt


  • 1 large or 2 small stalks celery
  • 1 large tomato
  • ½ medium lemon
  • 2 (5- or 6-ounce) cans light tuna, packed in water, no salt added
  • 2 ounces low-fat cheddar cheese
  • ¼ cup low-fat mayonnaise
  • ¼ teaspoon ground black pepper
  • 4 slices whole wheat sandwich bread


Optional Ingredients:

  • ¼ teaspoon dried dill or tarragon
  • Hot sauce, to taste


  • Box grater
  • Can opener
  • Colander
  • Cutting board
  • Fork
  • Large skillet with lid
  • Measuring cups
  • Measuring spoons
  • Medium bowl
  • Sharp knife
  • Small bowl



1. Rinse and dice celery. Rinse, core, and cut tomato into 4 thick slices.
2. Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
3. In a colander, drain tuna.
4. Grate cheese.
5. In a medium bowl, add tuna. Flake apart with a fork. Add celery, lemon juice, mayonnaise, and black pepper. Mix with fork until combined. If using dried herbs and hot sauce, stir in now.
6. In a large skillet over medium heat, add 2 slices bread. Cook until toasted on bottom, about 5 minutes. Remove from pan. Repeat with other 2 slices. Remove pan from heat.
7. On the toasted side of each bread slice, add ½ cup tuna salad. Top with tomato slice and sprinkle with cheese (about 2 Tablespoons each).
8. Return skillet to medium heat. Place 2 sandwiches in skillet. Cover and cook until cheese is melted and underside is browned, about 3–5 minutes. Remove from pan. Repeat with other 2 sandwiches.

Chef’s Notes

  • Tuna salad is also great for cold sandwiches. Or, use to make a pasta salad. Combine with leftover whole wheat pasta, a handful of thawed frozen peas, and a little extra low-fat mayonnaise and lemon juice.
  • Use diced radishes in place of celery, if you like.
  • To make all 4 sandwiches at once, use the oven. Toast bread on a baking sheet at 450°F for 10 minutes. Remove from oven and turn each slice over. Top with tuna salad, tomato slices, and cheese. Return to oven and bake until cheese is melted, about 3–5 minutes.

For instructions and more great recipes, visit Share Our Strength’s Cooking Matters.

Photo Credit: Budget Bytes
Photo Credit: Budget Bytes

These Hearty Black Bean Quesadillas by Budget Bytes are delicious and affordable. The price of these quesadillas come out to $0.66 each. In order to get them at that price, be mindful of where you grocery shop at. Budget Bytes provides the price of each ingredient. Use this list to assist with buying your groceries at the right price.

While the hot weather may be making you retreat from the kitchen, these recipes will tempt you to get back in the kitchen.

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