Ina's Ultimate Tuna Melt
This one wasn't on tap for this week, but yesterday when I was hemming and hawing about what to have for lunch, I realized I had all of the ingredients for Ina's Ultimate Tuna Melt, thanks to panic shopping for non-perishables before the pandemic! My husband claims he hates tuna, but this tuna melt made him change his tune...ah (see what I did there? HA!). The only thing I didn't have on hand were the micro-greens, so I added some flat parsley at the end. Otherwise, I made the recipe to a tee.
Let's break it down.
PREP
Chopping, shredding, toasting, and mixing are the name of the game here. It doesn't take long at all as long as you have all of the ingredients on hand. I used Gruyere that I shredded on top, however, next time I would like to just have slices of Swiss cheese to place on top of the tuna and skip the shredding part.
COOK
Toast the bread. Line a baking sheet with foil. Place the melts open faced on the foil and broil until the cheese is melted and beginning to brown. Easy peasy, lemon squeezy.
REVIEW
I really enjoyed this, especially as a last minute, throw together lunch. Simple and delightful. I grew up on tuna salad sandwiches, so this was a case of nostalgia for me. I used wheat bread, as it's all I had, but I'm saving some of my sourdough for next time. And, as I mentioned before, my husband who is a tuna hater? He loved it.
4 out of 5 Lollipops.
