Tuna Melt
About this Recipe
By: Rachel
Oftentimes, we associate foods with specific memories. When I was little and my aunt came over to watch me, she always made me tuna melts. It is one of the very first things I remember learning how to make.
She patiently showed me how to use the can opener, and together, we would drain the tuna over the sink before mixing up the tuna salad. (In our house, this was tuna and Miracle Whip. To this day, I can’t stand anything crunchy, like celery, onions, or relish, in my tuna).
We would spread the tuna over a slice of homemade bread, add tomato, and layer it with cheddar cheese. We would heat it under the broiler until it was just perfect: the cheese melted and the filling was warm; the bread toasted but never burnt. (This was the step I had the most trouble with when I made it on my own; somehow, I always burned the bread).
Once out of the oven, we would top our open-faced sandwiches with a crisp slice of iceberg lettuce and eat them while they were still warm. I still associate this simple sandwich with memories of my youngest aunt, who never tired of reading to me and playing with me.
Today, I dress my tuna salad up with a few more ingredients: fresh herbs, Dijon mustard, garlic and onion powder, and a touch of lemon juice to wake up the flavor. I swap iceberg for romaine, but any lettuce will do.
Tuna Melt
Ingredients
- 1 can (5oz or 140g) chunk light tuna in water, drained
- 2-3 tablespoons (30-45g) mayonnaise (use how much you like)
- ½ teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 teaspoons minced parsley or chives
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 slices fresh whole wheat bread
- 1 medium tomato, sliced
- 2 large slices cheddar cheese
- 2 slices romaine lettuce
Step by Step Instructions
Step 1
- Line a small sheet pan with foil, and preheat your oven to broil.Prepare the tuna salad by mixing the tuna, herbs, mayonnaise, lemon, chives, onion powder, and garlic powder until well combined.
Step 2
- Place the slices of bread on the lined sheet pan. Divide the tuna between the two slices of bread, and top with generous slices of tomato. Top with cheddar cheese.
Step 3
- Broil for 2-3 minutes until cheese is melted. Remove from oven, add lettuce, and serve immediately.
Non-Alcoholic Beverage Pairing
By: Gaelynn Lea
In the spirit of Dry January, I don’t want to just recommend the same drinks from earlier in the month (although, full disclosure, any of the N/A wines I recommended for the Chicken Pie recipe would be great here, too). The following pairings should stand up to the distinct flavors of a tuna melt—they also offer some fun, fizzy bubbles to cut through the heavier mayo and cheese.
Salt the rim, if desired—then stir and enjoy!
If you’re wanting something refreshing but not too overpowering to go with this classic sandwich, I’d recommend looking into a few sparkling NA wine options. Any of these three would be a great, effervescent addition to this meal:
- Giesen Non-Alchoholic Brut ($20)
- Thomson & Scott Noughty Alcohol-Free Sparkling Chardonnay ($22)
- FRE Alcohol-Removed Sparkling Brut (approx. $11 and available in stores)
If you’re looking for a bit more brightness, then the flavor of lemon would be a great addition to this meal. In particular, Lapo’s Non-Alcoholic Citrus Spritz would be fab.
Finally, for those of you who like big flavors (you know who you are): the zesty, tart and bitter taste of grapefruit would be a powerful pairing for a tuna melt. This alcohol-free paloma recipe would pair nicely (see below), or else you can always order a 4-pack of pre-made N/A cocktails, such as Busty Lush She’s Glamorous Non-Alcoholic Palomas.
Alcohol-Free Paloma Recipe:
- Get your sparkliest 8-10 oz glass (fancy glasses are half the battle)
- Add a few ice cubes to the glass
- Fill ½ of the glass with grapefruit juice
- Fill ½ of the glass with sparkling water (plain)
- Squeeze of lime juice
- Dash of bitters (Angostura aromatic bitters work well here)
- Agave syrup or maple syrup to taste (start with 2 tsp, add from there)
- Salt the rim, if desired—then stir and enjoy!
Beverage Pairing
By: Olivia
The herbs, lemon, mayonnaise, cheddar, and tuna are all flavorful! As such, you’ll want a wine that pairs well with each other without overpowering the sandwich. Crisp white wines are the way to go, so look out for Sauvignon Blanc, Pinot Grigio, Assyrtiko, or dry Riesling. An old reliable is Scarpetta’s Pinot Grigio; you cannot go wrong!
