The tuna sandwich is all too often left plain, boring, and unappealing (see exhibit 1.A). Untoasted bread, boring; no cheese, what?! Where are the veggies? Where’s that something extra?
Luckily the drab tuna sandwich can quickly be converted into a sandwich god: the tuna melt (see exhibit 1.B). And while it is almost as easy as adding a good cheese, there are a few other things that can make the sandwich truly perfect and super delicious.
For one, add tomatoes. Don’t stop there though (see figure 1.C). After you’ve melted the cheese throw the tomatoes on top and throw em under the broiler for a few minutes (see figure 1.D).
Since I’m a cheddar freak, I used a very mature white cheddar; it adds a lovely sharpness with just a hint of sweetness. As for the recipe for the tuna salad, well that’s super simple. I call this my mom’s tuna melt because the tuna salad portion is what I grew up on. It was and is a recipe I never tire of.
1 large can tuna drained
1 stalk celery chopped
2 tablespoons onion (yellow or sweet) chopped
1/2 cup miracle whip (use this mayonnaise for sweetness)
Salt & pepper to taste
1 roma tomato sliced
2 leaves romain lettuce
4 slices extra sharp or mature cheddar cheese
2 slices whole wheat bread
1. Turn the broiler on. Broil one side of both pieces of toast. On a baking sheet.
2. Mix the tuna, celery, onion, miracle whip, and salt and pepper in a bowl.
3. Add the tuna salad on the untested side of one slice. Flip the other slice. Crumble the cheese over the tuna salad. Put the baking sheet with everything back under the broiler until the cheese has melted, about five minutes Be sure to take out the other slice before it browns too much.
4. Add the tomato slices onto of the cheese and place under the broiler for another 5 minutes until the tomatoes just begin to cook.
5. Move to a plate, add the romaine, a little fresh cracked black pepper, and top with the other puce of toast.
Ta-da! A tuna melt as easy as can be, and tasty as tasty gets. The tuna salad is sweet, so are the tomatoes; the sharpness of the cheddar adds a nice bite and pop. The romaine adds just a slight hint of that bitter herb flavor. Together all the pieces make a great sandwich. My first slice was devoured before I could even move away from the kitchen counter ( see exhibit 1.E, 1.F, 1.G, 1.H).
What’s your favorite tuna salad recipe?