Recipe by Chef John
"This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because it is delicious."
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1 (6.5 ounce) jar
oil-packed tuna, drained
minced green onion
finely diced celery
Asian chile paste (such as sambal oelek)
mayonnaise, or more to taste
fresh mozzarella cheese
salt and ground black pepper to taste
softened butter, divided
2 thick slices
shredded sharp white Cheddar cheese, divided
cayenne pepper, or to taste
I've rated this even though I used what I had on hand - "regular" canned tuna(don't have oil-packed)and used sriracha chili (don't have sambal). I liked the whole capers in the mix, the chile, and especially the crisp toast. I let the top cheese get a little browned & very much enjoyed this for brunch today - might even make it again for dinner tonight! Even Scooter liked it (no onions in hers!) Thanks again, Chef John (if you're listening) - I'm a huge fan of your videos & recipes!
Delicious!! The first thing I ever ordered in a restaurant was a Tuna Melt when my Piano teacher and her husband took me out to a fancy place. They joked about my ordering a Tuna Melt-but hey I was a kid- what did I know? This recipe is perfect and better than the fancy restaurants version. Made it but actually had to explain to my Hubbie what a Tuna Melt was, haha. Guess we have had different life paths. But this is really good and now my Hubbie has been introduced to another Chef John Hall of Fame recipe and is a fan of Tuna Melts. Thanks Chef!
Made this last night. They were REALLY, REALLY good! Didn't have fresh onions, so I used dried minced onions, and substituted Sriracha for the paste. I purchased a whole loaf of french bread so I could cut the slices thick. Can't wait to make this again!
I used this recipe for simple tuna sandwiches. I added one clove of grated garlic and omitted the onion. I only had tuna in water. It was perfect. Sambal & capers. I would have never guessed. Yum.
Love the capers in this recipe! Never would have thought to put them in a tuna melt. The chili paste was very hot, so I left it out. But the sandwiches still tasted great. (Now, what to do with the jar of chili paste! Lol!) Can always count on Chef John for a new slant on recipes. Thanks!
Best tuna melt ever!! I used tuna in water, added a diced tomato and relish. Used cayenne and no paste. YUM
This is great! I made it just as stated. My only problem is finding the bread he uses. I can only find very thin loaves. I have substituted sourdough bread.
Easily the best tuna melt I've ever had! Thank you for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make a Tuna Melt
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 355
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