According to you is adding some dijon mustard to the tuna melt recipe a good idea? Can you show me how can I do so? How should I proceed after I have placed the drained garbanzo beans in my large mixing bowl? Will you also tell me whether should I use the potato masher to mash the beans effectively to make them light and fluffy in texture or should I approach some other technique?
Is adding some dijon mustard to the tuna melt recipe a good idea?
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