Mmm, the tuna melt. One of my favorite sandwiches of all time. I have heard countless chefs say that cheese is never supposed to go with fish, but I don’t understand what they’re talking about. I mean, what about the sandwich that has been a staple on diner menus across this country for decades? Have they never had the pleasure of eating this warm, delicious treat? And this version, served open-faced, is literally the best I have ever had. If you belong to the tuna melt fan club (of which I am the president) then you are going to love this! So, without further ado, I give you…..the ultimate tuna melt.
The Ultimate Tuna Melt
Thinly sliced artisan bread, 3 or 4 slices
1 large can of wild-caught chunk light tuna, drained
1/4 to 1/2 cup mayonnaise
2 ribs celery, cut in half lengthwise and diced
1 large tomato, thinly sliced
Sliced Provolone cheese
Garlic powder, salt, and pepper to taste
Non-stick cooking spray
1. Preheat oven to 400 degrees. Lightly spray a large baking sheet with non-stick cooking spray and then wipe with a paper towel.
2. Mix tuna, mayonnaise, celery, garlic powder, salt, and pepper together in a bowl
3. Butter the slices of bread and place butter side down on baking sheet.
4. Place one or two slices of tomato on each slice of bread, enough to cover it.
5. Divide tuna evenly among the sandwiches, spreading to cover the entire slice.
6. Top with two or three slices of provolone for each sandwich, enough to cover the entire slice.
7. Place baking sheet in oven for 10 minutes. Remove and garnish each slice with chopped parsley. Return to oven for 8 – 10 minutes longer, or until the cheese has browned nicely but is not burned.
8. Grab your fork and knife and dive in! Be careful, though, the tuna and tomato are hot. Serve with a lightly dressed salad or your favorite chip. Enjoy!