My sister hit a milestone birthday the other day, so I thought it only fitting to post a caker recipe that she invented on her own. Needless to say, I’ve taken the liberty of trade-marking it before the Red Lobster folks realize what a goldmine this recipe is.
One of my fondest memories growing up was coming home from church on a Sunday morning. Yes, I went to church, but it was more about the opportunity to wear a bolo tie. And if Sue had woken up before lunch (which, truthfully, was a bit of rarity), she’d be in her fluffy blue bathrobe and these Tuna Burgers would be toasting away in the oven.
What makes Sue’s Tuna Burgers™ so unique is the sprinkle of oregano on top. How or why she ever did that in the first place is a mystery, probably to Sue herself. But don’t question a chef and her artistry. Just enjoy the fruits – or, in this case, the Cheez Whiz – of her labour.
Happy birthday, Sue. Thanks for those Sunday morning memories.
Spread bun halves with Cheez Whiz. Place tuna on top. Add a dollop of Cheez Whiz. Sprinkle with oregano. Broil until the Cheez Whiz looks like it has a fatal skin condition. Best eaten with a side of dill pickle. Fluffy blue bathrobe optional.
(I'd be a dead man if it wasn't for that black bar. And yes, that's MY mini Pac Man game she's playing with. It was probably returned to me once the twelve C batteries it required had died.)
UPDATE: My photograph of Sue’s Tuna Burgers™is causing some controversy in my family. I received an email today, informing me that I "burned" the Cheez Whiz on top. Apparently, there's an "art form" to melting the cheese. (BTW: This isn't coming from Sue, who has yet to see the post, which is probably why her picture remains up.) I replied that's how I remember them. They were always goddamned burnt on the top. The only one who can resolve this is Sue. I'll report back.