With these tips, you can make a top-notch tuna melt
Tuna Melt open, Tuna Melt closed; we really don’t care – all that matters are the perfect proportions and execution of this amazing sandwich. Creamy, salty mayo tuna, soft, salty gooey melted cheese, hmmmm. You won’t manage to eat it neatly anyway, so just give in…
What you don’t want with a Tuna Melt is dry chunks of tuna, or conversely a wet mayo mess, sad, sweaty not-quite-melted cheese, and soggy bread. So here are a few points that will make your Tuna Melt just that little bit better, or let’s just say downright delicious!
Choose your bread and decide whether to make it open or closed
Of course, it works with regular pre-sliced bread too, but if you really want to make something of it, decide for yourself how thick you cut the slices. Whether you’re going to make it open or closed (open under the grill or closed, toastie-style) is also important here. Thicker when open because there’s only one slice, thinner for a toastie. You need the right bread-to-tuna ratio to keep it from becoming soggy. Sturdy sourdough? A little thinner than, for example, the thick slices you can cut from a softer loaf. White, brown, (actual) whole wheat; all delicious.
Toast
Toast the bread first on the grill or in a frying pan. Both sides, because if you don’t toast the inside, it will get soggy. You can toast it dry, or lightly spread with a little butter or oil. If you’re going toastie-style, we’d toast it a little less because once it’s topped, it will naturally go back on the grill or into the pan.
Which bath it comes from
Whether you should use tuna in water or oil – the funny thing is that because of the mayo treatment later, it doesn’t make all that much difference. This also isn’t the moment to open up your fancy imported Ortiz tuna from the delicatessen; that would be a waste. Do go for tuna with an MSC certification; Bart van Olphen’s Fish Tales is a good and responsible brand.
Nice and finely flaked
One thing all canned tuna has in common: it’s thoroughly cooked, at least. And therefore fairly dry too, those compact pieces, even when they’re packed in oil. So you really want to flake the tuna very finely first, so that everything will be covered in mayo later and you won’t be left with dry chunks. Do this in a mixing bowl with a fork or sturdy spatula. Allow one standard can for two sandwiches, open or closed.
Big dollops and mix away
Yes, now you can go for it. Add a generous spoonful of mayo to the bowl (start with one tablespoon per standard can). Stir well. Build it up gradually. And do you have your additions ready? Some options: finely chopped onion, capers (as far as we’re concerned, these two are non-negotiable), fresh herbs, pickle, black olives, red chili, paprika, tomato pieces, onion or garlic powder, Worcestershire sauce, chipotle powder, jalapeños from a jar… endless possibilities! Spoon it generously onto your bread (with a toastie, there’s already a slice of cheese underneath).
Cheese for your tuna melt
On to the cheese. Yes! We’re lucky to live in such a cheese paradise, because there’s truly everything to choose from. Like aged cheese? Go for it, especially combined with some paprika, for example. Cheddar? Delicious with jalapeño slices. Gruyère? Always a good choice. As long as it melts nicely later. So make it open under a hot grill on a baking tray or in a small dish, or closed, just as you’d bake any other toastie.
And then? Tuna Melt heaven, made in the blink of an eye!
Also read:
- Budget cooking: canned tuna
- 5 kitchen appliances we couldn’t live without
- 10 x the most delicious toasties
