Scalloped Tuna

Tuna Potato Scallop

Easy Tuna scallop with potatoes and other ingredients...it's actually pretty good. If you don't like mustard (which I don't) there's hardly any taste of it. I actually made enough to bake it in a 9 x 13 pan and it was soo good. I'm not sure if you can freeze this, but I did so we'll see how it turns out.

5 medium potatoes, cooked and sliced (I didn't cook mine too much, and they were still tender)
3 Tbsp butter
1/4 C flour
1 tsp salt
1/8 tsp pepper
1 1/2 Tbsp prepared mustard
2 C milk
1 can (7 oz) tuna, drained
1 C chopped onion

Melt butter in a saucepan; blend in flour and seasonings. Gradually add milk. Cook over low heat, stirring until thick. Arrange potatoes, tuna, and chopped onion in a greased 1 1/2-quart casserole; add sauce. Bake at 350° for 50 to 60 minutes.

Scalloped Tuna serves 4 to 6.

Skewered Cantaloupe (Grilled)

Skewered Cantaloupe
"Don't turn your nose up at this dish. Melon grills beautifully and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream."

1 cantaloupe, peeled, seeded, and cubed
1/4 cup butter
1/2 cup honey
1/3 cup chopped fresh mint leaves
skewers

Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with mixture.

Lightly oil grate. Grill skewers 4 - 6 minutes, turning to brown on all sides. Serve with remaining sauce for added flavor.

Note: The flavor is really very good, but the sauce looks nasty because of the mint leaves in it. Next time I'm going to strain the leaf pieces out of it and then serve the sauce with it. It really is very good with ice cream.